Over the years, it seems like every other week a new study comes out about the nutritional values of the eggs. Sometimes the yolk is the bad guy, sometimes the whites. I stopped trying to keep up with science when I had twelve eggs in one week and my cholesterol level went down. I really love eggs and love the stares I get when I order thirty at a time from the farm where we buy our food. It is one staple that is always in the refrigerator for any contingency– cakes, frittatas, fried eggs, whatever. Quick and easy. This week, food writer and photographer Lara Ferroni gives us yet another idea for the wonderful egg, a Monte Cristo sandwich with fried eggs, goat cheese, and preserves, from her new book Put an Egg on It. I hope you love the look of this as much as I do! –Kristina
About Lara: Lara Ferroni is a food writer, photographer and egg fanatic who lives in Portland, Oregon. She is also the author (and photographer) of Doughnuts and Real Snacks, and regularly shoots for Imbibe Magazine and Epicurious.com. Visit her blog, www.laraferroni.com. Her new book, Put an Egg on It is a book all about eggs! See her other recipes which have appeared on the In the Kitchen With column for black sesame and vanilla ice cream, chocolate coconut caramel cookies (homemade girl scout cookies), and ginger recipes.
See Lara’s spectacular sandwich after the jump!
Monte Cristo with Fried Eggs, Goat Cheese, and Preserves
Makes 1 sandwich
- 2 eggs
- 2 teaspoons apricot or other preserves, plus more for serving
- 2 slices rustic country bread
- 1 slice ham or prosciutto
- 2 tablespoons goat cheese
- 2 tablespoons milk
- pinch of ground cinnamon
- 2 tablespoons butter
- Confectioners’ sugar, for sprinkling
1. Start by frying on of the eggs over easy, being careful not to overcook it.
2. Spread 1 teaspoon of preserves on each slice of bread. Top one slice with the ham and then the fried egg, and spread the goat cheese on the other, then place the clice, cheese side down, very gently atop the egg. Wrap the sandwich in plastic wrap and refrigerate for at least one hour (and up to overnight).
3. In a shallow bowl, whisk together the remaining egg, milk, and cinnamon. Melt the butter in a small skillet over medium heat. Carefully dip each side of the sandwich into the batter and fry for about 2 minutes on each side to caramelize the bread.
4. Sprinkle the sandwich with confectioners’ sugar and serve to your weirdest food eating friends with a little extra preserves on the side.
(All photography by Lara Ferroni)
Why Lara loves this recipe
French toast and ham together in one sandwich can only be made better by a fried egg! The result is sweet, savory, and creamy all at the same time. Rather than deep-frying, as is often done with the Monte Cristo, I prefer pan-frying in butter to get really nice caramelization on the bread. Here, I’ve swapped in prosciutto in place of the ham, for an even more luxurious sandwich.