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Dangerously Sweet Monte Cristos
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Description
A sweet and daring breakfast treat worthy of Edmond Dantes.
Ingredients
- 3 whole Eggs
- ¼ cups Milk
- 2 teaspoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoons Cinnamon
- ¼ cups Maple Syrup, Warm
- 4 slices Stale Bread
- 4 slices Processed Cheese Singles (white American Or Swiss Is Good)
- 12 slices Thin Deli-sliced Ham
- Nonstick Cooking Spray
- Powdered Sugar (optional)
Preparation
Preheat a sprayed skillet over MEDIUM-LOW heat. Crack 3 eggs into a bowl and beat lightly with about 1/4 cup of milk. Stir in about 2 teaspoons of granulated sugar, 1 teaspoon vanilla extract, and cinnamon to taste.
Before you go any further, make sure you have some warm maple syrup ready and on hand near the stovetop with a basting brush or small spoon, and unwrap the cheese singles if necessary. Put the cheese and ham slices on a plate near the stove as well, so you’ll have them ready when you need them.
Take a piece of stale bread, dip one side into the egg mixture and quickly flip it over to the other side. Pull it back out of the mixture, sling off any excess coating, and immediately place it in the skillet. If you’re using a large skillet, you can double up and make two at a time.
As soon as the first side is just beginning to turn golden, flip it. Immediately drizzle or brush the golden side with a small amount of maple syrup while the other side begins to cook. As soon as you’ve added the maple syrup, lay a slice of cheese over the syrup. If this seems weird to you, just think of it as the greatest McDonald’s McGriddle that ever lived.
Over the cheese, layer about 3 thin slices of ham. Press the whole stack down with the backside of your spatula and hold it there for a few seconds to give the cheese and syrup a chance to start melting into the bread. As soon as the cheese is sticky enough to hold things in place, quickly fold the sandwich over diagonally, making a triangular sandwich (like a taco).
Press down again with the back side of your spatula for several seconds. At this point you should be able to flip the triangle over without it falling apart on you. When both sides of the triangle are golden, use the spatula to transfer it onto a plate and sprinkle with powdered sugar. Serve immediately.
Enjoy dipped in salsa or strawberry jam.
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4 Comments
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redkitchenproject on 10.17.2012
Thanks for the glowing review, Beth! It reminds me that I haven’t made them in a while and need to.
Beth on 5.29.2012
I made these for dinner last night and they were SO good! This is going to be added to our rotation. Thank you so much!
redkitchenproject on 2.20.2011
Oh, no! It was my first TK post, so maybe it had to do with me not really knowing what I was doing right out of the chute. Thank you for letting me know, and for going to all that trouble to track it down! You’re sweet. Like one of these Monte Cristos! You’re my first TK correspondence, sonj! Thanks for leaving me the note!
sonj on 2.18.2011
ok now I can breathe….was looking at this recipe and somehow someway it disappeared….I tried searching for it but for some reason it was just not being found….after 35 mins I finally gave up and went to the breakfast linc and good grief here it is in all of its glory…well Im going to print this out so I can have it for tomorrow morning before it does its disappearing act again.