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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.