American Recipes: Holle's Breakfast Monte Cristo
American Recipes: Breakfast
I love great American recipes for breakfast! This is how I turned a lunch sandwich into a breakfast sandwich. Hubby and I are members of a private club with a great restaurant. When I got out more, we dined there often. One of my favorite dishes served at the club was their Monte Cristo sandwich. In case you’re not familiar with this treat, the traditional version is made with ham, Swiss cheese, two slices of bread, cream, eggs, and a dash of cinnamon. Many cooks dust the fried sandwich with powdered sugar.
One day I decided that the Monte Cristo would make a pretty darn good breakfast sandwich with a few tweaks. I felt that I was up to the challenge, so I began my quest. I made several versions of my newly invented breakfast sandwich, but I finally decided it needed a little something more. I finally came up with the following recipe:
Holle’s Monte Cristo breakfast sandwich
What you’ll need:
3 slices thick hickory-smoked bacon
½ bell pepper, cut into thin strips
1 heaping tablespoon thinly sliced green onions
2 slices stale bread
1 slice Swiss cheese
1 slice sharp cheddar cheese
2 tablespoons cream
Salt and pepper to taste
Fry bacon until crisp; drain on paper towels. In bacon drippings, sauté bell pepper and onion until tender. Drain.
Butter one side of each bread slice. On one slice of buttered bread, place the Swiss cheese. Place the cheddar on the other.
Place the bacon, bell pepper, and onion on top of the cheddar, and place the other bread and cheese on top to make the sandwich. Wrap the sandwich tightly in cling wrap and refrigerate for at least two hours. You can make the sandwiches and refrigerate them overnight, if you wish.
Beat together the eggs and the cream, and add the salt and pepper.
Dip the sandwich in the egg mixture and fry in butter on medium heat. Brown both sides.
To learn how to make the original Monte Cristo sandwich, watch the following video:
More great breakfast recipes:
- Pastry School: Buttermilk Biscuit Secrets
Welcome to my pastry school and online cooking school! Today's pastry is buttermilk biscuits. I attended one of those formal pastry schools, where I learned many basics, but I've largely expanded my...
More by this Author
Great tips for tenderizing tough cuts of meat!
Crabmeat is one of the most succulent and delicious of all types of flesh. In fact, it’s near the very top of my list, and I’ve spent years catching and cooking the shelled critters! I've come up with some...
Our experience dealing with a colostomy, a colostomy bag, and stoma care. Personal photos and informative videos included.