My favorite sandwich is the Monte Cristo, a roasted ham and turkey with Swiss and processed cheese fried in a milk egg batter. As you may of noticed I have an obsession with eggs Benedict, so why not bring the two together? Let us start with a base of French toast, top it with roasted ham, turkey, Swiss and processed cheese. Then add a perfectly poached egg and cover with a drizzle of strawberry jam thinned into a sauce. Maybe you can add bacon if you want to. I think this creation successfully brings two of my favorites together into one great tasting dish.
2 slices day old bread (traditional is challah bread but any firm white bread will do)
1 Tbsp. butter
3/4 cup half and half
4 slices honey ham
4 slices roasted turkey
2 slices Swiss cheese
2 slices American cheese
1 tsp. vanilla
1 tsp. sugar
powdered sugar for dusting
1. Mix 1 egg, vanilla, sugar and the half and half in a shallow dish to form a custard. Soak both sides of the bread in the custard.
2. Heat a skillet on medium high heat and add the butter. When the butter starts to foam add the bread and cook both sides to golden brown. Keep warm.
3. Poach the remaining 2 eggs and keep warm. In a small sauce pan heat the jam and thin to a sauce-like consistency.
4. Build the Benedict starting with the French toast. Stack a slice of Swiss cheese, ham, turkey then a slice of American cheese. Add a poached egg then drizzle with the strawberry sauce and finish by dusting with some powdered sugar. Serve immediately.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.