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Monte Cristo Benedict
from the kitchen of Sharmagne Leland-St. John

2 slices of day-old French bread
French toast batter
8 slices Canadian bacon
Cheddar cheese, grated
Havarti cheese, grated
4 poached eggs
Cayenne pepper, to taste
Summer savory, fresh

Add the bread to the French toast batter and then
brown them in a skillet.    Build the Monte Cristo
with bacon slices, cheddar, and havarti cheeses.
Pop them into the oven to melt the cheeses.   For
the Benedict effect,  top each Monte Cristo with
a couple of poached eggs.  The eggs provide the
sauce,  so there's no need for hollandaise sauce.
Sprinkle the cayenne pepper and summer savory
atop this tasty concoction and serve.

Serves two.


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