Recipe courtesy of Elizabeth D Morehead and Gal Buchanon

The Big Egg Monte Cristo

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 2 servings
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5 eggs

2 tablespoons sugar

Zest of 1/2 a lemon

1/4 teaspoon ground cardamom

Pinch salt

1/4 cup cream

1/2 teaspoon pure vanilla extract

4 pieces thick-cut brioche bread

Panko (Japanese) breadcrumbs

Butter, for frying

4 ounces Black Forest ham, thinly sliced

3 ounces Gorgonzola, crumbled

2 eggs

Pure maple syrup

Powdered sugar


  1. For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
  2. Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs. 
  3. Add butter to a pan on medium-high heat to melt and place coated bread in the pan. 
  4. Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown. 
  5. Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese. 
  6. Cook an egg (any style) and place on top of the ham. 
  7. Put the other piece of French toast on top of the ham and dust with powdered sugar.
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