Breakfast Monte Cristos

These aren’t your average Monte Cristos… Breakfast Monte Cristos are SO much better! Try them! They are easy to make and oh so tasty!  This is the most requested breakfast at my house for birthdays and holidays.  The combination of sweet and savory flavors is melt in your mouth amazing.  But, be warned, this is a very filling and satisfying breakfast.  You won’t be hungry again until dinner.  I have had the most success making these sandwiches on a thick, dense bread.  A light bread doesn’t hold the syrup/egg mixture and tends to fall apart when grilling the sandwich.  A thicker bread holds together much better and holds the sweet taste of the syrup.  Another key to making this extra delicious is the jam you use to dip the sandwich in or spread a little on as you take each bite.  Our favorite is raspberry preserves, but it is also very good with apricot jam…and don’t forget to sprinkle on a little powdered sugar!  If you want “non-breakfast” Monte Cristos just switch out the fried egg and add more deli black forest ham or deli turkey. This works well as a main dish, or as an appetizer.  If you serve them as an appetizer, just cut it up into fourths and stick a toothpick in them.  You are in for a treat – these are so yummy!!!

*Makes 2 sandwiches

Print

Breakfast Monte Cristos

Ingredients

• 2 eggs
• 1/4 c. maple syrup
• 1/4 c. milk
• 1/4 tsp. vanilla
• 4 slices of artisan wheat bread any dense wheat bread works well
• cream cheese
• 2-3 slices deli black forest ham deli turkey, or both
• 2 eggs fried (middles poked and spread out so the eggs lay flat)
• 2 slices Swiss cheese
• powdered sugar
• Raspberry Jam or any jam you like

Instructions

1. Mix eggs, maple syrup, milk, and vanilla together with a fork and pour in a shallow dish. Spread a good amount of cream cheese on each slice of bread. Add the ham and turkey, a fried egg, and a slice of Swiss cheese to one slice of bread and top with another slice of bread making a sandwich.
2. Dip each sandwich in the egg mixture and turn over so the the entire outside of the sandwich is coated in the egg mixture. Cook on a griddle or in a frying pan as if you were making French toast.