Chef John's Monte Cristo Benedict Recipe -
Chef John's Monte Cristo Benedict Recipe
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Chef John's Monte Cristo Benedict
See how to make the ultimate brunch dish. See more
  • READY IN 1 hr

Chef John's Monte Cristo Benedict

Recipe by  

"Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
  3. Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
  4. Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
  5. Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
  6. To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
  7. Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
  8. Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 1 hr



Reviews More Reviews

Most Helpful Positive Review
May 19, 2013

I really like the method and the idea behind this recipe. For me personally there is a little too much cinnamon, allspice and sugar in the french toast, but that is me - others may really like that. I forgot about the chives, they are called for in the ingredients but not in the instructions, I assume they were supposed to be used as a garnish.

Most Helpful Critical Review
Apr 12, 2014

I found the French toast too sweet to be combined with the ham/cheese/egg. I ended up dis-assembling and eating that portion separate from the French toast. I would make just the French toast portion again.


7 Ratings

Jan 04, 2014

Just terrific! My husband, a huge fan of Eggs Benedict, was crazy about it, which surprised me a little, as he really enjoys a ridiculous amount of Hollandaise sauce on "normal" Benedict. This one's a keeper, and would be great for holiday guests, The only change I made was to substitute good sliced Swiss for the Havarti. Thanks for a great brunch, Chef John!

Nov 24, 2013

This was excellent. The taste is indulgent and memorable, like one would associate with a holiday tradition. My children, 12 & 6, enjoyed this as much as I did. Thank you for sharing this with us.

Nov 11, 2013

Made this for my girlfriend and I for a Sunday brunch. She and I are in agreement that we will never feel the need to eat out in order to get decent Benedict. Due to ingredients in the fridge, we had to do a little substituting but it was still well worth it. Half-and-half instead of heavy cream, Dave's Killer Bread instead of French, turkey instead of ham, and we even omitted the Havarti. I'm sure it's that much better with the actual suggested ingredients.

Feb 16, 2014

This was a wonderful recipe. I actually made this as a breakfast in bed for my lady for Valentine's Day and she loved it. She actually loved it so much that she requested it for breakfast a couple days later. The first day I didn't have enough of the egg mixture to coat the 4th bread (Texas Toast), but that may have been because I left the first to absorb too much, I'm not certain. The second time, since there's just two of us, I cut the recipe in half and had enough mixture for both slices. I substituted Chipotle Chile Powder for the Cayenne, just because I didn't have any on hand. I also omitted the chives and all-spice, again because I didn't have any. But I think the highlight of this was definitely the Havarti cheese which neither of us had ever tried prior to this recipe. The cheese is very creamy and buttery. I just wanted to write in and say thank you to Chef John for this wonderful recipe.


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 637 mg
  • 212%
  • Fat
  • 44.4 g
  • 68%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 1569 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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