What’s for dinner?
Breakfast sounds good! Pastry Chef Steve Konopelski, from Turnbridge Point in Denton, stops by with his recipe for a Breakfast Monte Cristo. This sandwich is divine! You’ll find the recipe below.
Breakfast Monte Cristo (serves 4)
8 slices of dense stale bread (french, challah, or brioche)
1.5 Cups half and half
2 large eggs
Pinch of salt
Prepared candied bacon (3 slices per sandwich, recipe to follow)
8 large eggs for scrambling
4 slices of sharp cheddar cheese
Powdered sugar for dusting
Raspberry jam for serving
Butter for frying French toast
Prepare custard for French toast by mixing 2 eggs, half and half, and a pinch of salt
and in medium sized bowl. Preheat non-stick skillet on medium heat.
Begin in batches by soaking slices of bread in custard for about 30 seconds each
side. Melt about one tablespoon of butter in skillet. Place slices of bread in skillet
and cook until golden brown. Flip bread and cook on other side. Hold finished
pieces of French toast in 200°F oven until all are complete.
Once French toast is completed, wipe skillet clean. Whisk together 8 eggs and
season to taste with salt and pepper. Melt another tablespoon of butter in skillet
over medium low heat. Cook eggs in skillet using a silicone whisk, whisking
constantly until eggs begin to set. Add another tablespoon of butter and continue
to whisk until eggs have cooked thru. Eggs should be very fluffy. Remove from
heat and stir in chives.
To assemble sandwiches, begin with one piece of French toast. Top with sliced
sharp cheddar cheese and place under broiler just until cheese has melted. Next,
top melted cheese with 3 pieces of candied bacon and one quarter of the
scrambled eggs. Finish the sandwich with a second piece of French toast. Repeat
with remaining pieces of French toast. Sprinkle with powdered sugar and serve
with raspberry jam and fresh raspberries.
Candied Bacon
Package of bacon, any brand or flavor. (Do not use thick cut)
¼ C Dijon mustard
1 C light brown sugar
Preheat oven to 350°F.
Line 2 sheet pans with aluminum foil. Line a 3rd sheet pan with parchment paper.
Spread pieces of bacon equally between sheet pans lined with foil.
Brush each piece of bacon with Dijon mustard. Sprinkle liberally with brown sugar.
Gently pack in the sugar using your fingers.
Roast bacon in oven until it is cooked thru and sugar has begun to caramelize,
about 10-15 minutes. Remove bacon from oven and immediately transfer bacon
piece by piece to sheet pan lined with parchment paper. If you run out of room,
place a second sheet of parchment on top of bacon and start again with a second
layer. Bacon needs to be transferred to a clean sheet pan to cool.
Use immediately or store bacon in airtight container in fridge for up to one week.
Refresh as needed.
