Not your average Monte Cristos. Breakfast Monte Cristos are so much better! The fried egg in addition to the ham, turkey, and cheese is amazing. Easy to make and oh so tasty!
Breakfast Monte Cristos are 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
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
- 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.
- 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.
Matt Robinson says
May 16, 2014 at 2:09 pmI saw these on IG and had to pop over. They are amazing and I can’t wait to make them for my boys over the weekend.
Jill says
February 5, 2017 at 4:47 amIs it possible to make these in advance and warm them to serve?
Echo says
February 6, 2017 at 8:27 amIt is possible. I would definitely re-heat them in the oven and not the microwave, or the bread will get soggy. They will definitely taste best if made and served fresh. Thanks for asking!