Ultimate Breakfast Monte Cristo

January 3, 2012

Happy New Year!!

I am getting used to these long weekends.  Three days off = three new breakfast recipes.  I only have one to share though because I didn’t take pictures the other days. 

I used my Cuisinart panini/griddler for this breakfast.  You can also prepare this breakfast on the stove. 

Ultimate Breakfast Monte Cristo

Ingredients (serves 2):

4 Slices of Whole Wheat French Bread (the thicker the better)

2-4 Eggs for Frying (depending how many eggs you want)

1 Egg + 1 Egg White for French Toast

1/2 c. milk (i used unsweetened vanilla almond milk)

1 Russet or Sweet Potato washed (we tried both variations)

Choice of breakfast meat: ham, sausage or bacon (we chose ham)

1/4 c. Goat Cheese (or cheese of your choice)

vegetable oil

Pure Maple Syrup for serving


Beat one egg and one egg white in a small bowl.  Add 1/2 cup of milk, 1 t. vanilla, cinnamon and stir.  Place in fridge until needed.

  Place potato in a small pot and cover with cold water.  Bring water to a boil, then turn to a simmer for 5 minutes.  Turn off the heat and let the potato cook in the water for an additional 15 minutes.  Then remove the potato and allow to cool.  Once the potato has cooled, shred the potato on a large grater (note: i left the skin on for more nutrients, but if you don’t like the taste you can peel prior to cooking).

Heat your griddler or a skillet and then coat pan with oil.  Add the potatoes and cook for 5 minutes per side or until desired crispiness is reached. If you are using a pan, remove the potatoes and crack your eggs in to the pan.  Cook eggs to your desired doneness (1-2 minutes).  Since i used the griddler, I fried the eggs and after I flipped the hashbrowns.  After eggs are done cooking, season with S&P and set aside and keep warm.  Depending on what breakfast meat you are preparing, you will want to figure out the timing and allow yourself enough time to cook that as well.  Since I served ours with ham, I simply added the deli ham to the griddler and charred it up a bit.

Next remove your french toast batter from the fridge and dip both sides of your 4 slices of bread and place on griddler (or another pan sprayed with non-stick spray).  Cook for approx two minutes per side.

Now the fun part!

Top one piece of the french toast with 2 T. goat cheese, egg, breakfast meat and hashbrowns.  At this point you can spread a little jam or fig butter on the other piece of french toast if you want some sweetness.  Add the other piece of french toast, sprinkle with confectioner’s sugar (i forgot to add mine :() and cut in half.  Serve with a side of maple syrup (and Frank’s hot sauce if your like me) and a steaming cup of joe.

This Monte Cristo reminds me why breakfast is my favorite meal of the day.  Yes this breakfast requires effort, but it’s soo worth it.  All of the flavors come together and you just don’t want the sandwich to end.  I recommend making more french toast since you are left with extra batter! 


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