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A Monte Cristo breakfast sandwich dusted with powdered sugar, served with raspberry jam, fresh raspberries, and a glass of milk on a light-colored table.

Monte Cristo Breakfast Sandwich

This Monte Cristo Breakfast Sandwich is a delicious twist on a classic! Sweet and savory meet together in this easy-to-make, decadent breakfast sandwich.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 1/4 teaspoon vanilla
  • 4 artisan wheat bread slices any dense wheat bread works well
  • 2 tablespoons cream cheese
  • 3 slices deli black forest ham deli turkey, or both
  • 2 eggs fried (middles poked and spread out so the eggs lay flat)
  • 2 slices Swiss cheese
  • powdered sugar
  • raspberry Jam or any jam you like

Method
 

  1. Step 1: Mix eggs, maple syrup, milk, and vanilla together with a fork and pour into a shallow dish.
    A square white bowl containing a beaten egg mixture beside a metal whisk, placed on a white surface. The focus is on the vibrant, frothy yellow of the eggs, essential for a Monte Cristo Breakfast Sandwich Recipe.
  2. Step 2: Spread a good amount of cream cheese on each slice of bread. Add the ham and turkey, a fried egg, and a slice of Swiss cheese to one slice of bread and top with another slice of bread making a sandwich.
    Top view of a wooden board with ingredients for a Monte Cristo sandwich, featuring slices of bread, ham, different types of cheese, and a fried egg.
  3. Step 3: Dip each sandwich in the egg mixture and turn it over so the entire outside of the sandwich is coated in the egg mixture.
    A bowl of yellow soup with a Monte Cristo sandwich half submerged, alongside a cutting board with two more Monte Cristo sandwich halves stacked with ham and cheese, all on a marble surface.
  4. Step 4: Cook on a skillet or in a frying pan over medium heat as if you were making French toast.
    Three Monte Cristo sandwiches with ham in a cast iron skillet, next to a dish of raspberry jam and fresh raspberries on a marble countertop.