"This technique was inspired by a viral egg-sandwich recipe that's been making the rounds. In my version, the egg ends up on the outside and fig jam and fancy cheese find their way in for a fun take on a Monte Cristo." —Rach
Ingredients
2 large eggs
1 squirt or spoonful Dijon mustard
Salt and pepper
2 slices brioche or white bread
Fig jam, for spreading
1 tbsp. butter
3 thin slices French ham, prosciutto cotto, or boiled ham
2 slices fontina or deli-sliced Gruyère
Fried onions or potato sticks (from the can) and cornichons, for serving
Directions
Step 1 Heat an 8- to 10-inch nonstick skillet over medium to medium-high. In a bowl, scramble the eggs with the mustard, salt, and pepper.
Step 2 Spread one side of each slice of bread lightly with fig jam.
Step 3 Add the butter to skillet. When the butter melts, add the eggs, then top with the bread, jam-side up.
Step 4 Top one bread slice with ham and the other with cheese.
Step 5 Cover the skillet with the pan lid, a silicone lid, or foil. Cook for about 90 seconds.
Step 6 Using a spatula, flip one half of the sandwich on top of the other. Turn a couple of times until it’s nicely browned on both sides.
Step 7 Transfer the sandwich to a cutting board and cut in half diagonally. Serve with the fried onions and cornichons.
