The Sunday morning after we change our clocks ahead for Daylight Savings Time, I always sleep late. (We did lose an hour of sleep after all). As a result breakfast is on the late-side, getting close to lunch. So I combine the two and one meal serves as two, i.e. brunch.
That event took place not long ago, and I ended up making this breakfast sandwich that, served with some fruit, was hearty enough to last us till dinnertime.
I don’t know what it is, but we seem to love the convenience of a whole meal in one package! Or maybe its because these handheld meals are so darn delicious, but I am seeing breakfast sandwiches everywhere. Whether you choose to use a knife and fork, or just grab them and go, these will certainly make you want to get out of bed and get going!
The Monte Cristo sandwich is an American classic, where you dip ham and swiss cheese sandwiches in egg batter and pan-fry them. Dust the hot sandwiches with confectioners’ sugar and serve with some jam on the side if you like, or drizzle them with maple syrup for a real treat.
MONTE CRISTO SANDWICH
Yield: Makes 4 servings/sandwiches
- Dijon mustard
- 8 slices country bread (I used croissants for mine)
- swiss cheese slices ( I used Muenster cheese)
- sliced ham
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
- confectioners’ sugar, if desired
1. Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
2. In a shallow dish, whisk together eggs, milk, salt, pepper and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
3. In a large skillet, melt butter over medium heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total.
Serve immediately, dusted with confectioners’ sugar.
SOURCE: Everyday Food