CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668988a1   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Monte Cristo Benedict   
    Categories: Pork, Breads, Dairy, Chilies, Cheese   
         Yield: 4 Servings   
       
         2 lg Eggs   
       1/4 c  Heavy whipping cream   
         1 tb White sugar   
           pn Salt   
           pn Cayenne pepper   
       1/4 ts Ground cinnamon   
       1/8 ts Ground allspice   
         4 sl (thick) day-old French bread   
         1 tb Butter   
         8 sl (thin) cooked ham   
         4 sl Cheddar cheese   
         4 sl Havarti cheese   
         8    Poached eggs   
         2 ts Chopped fresh chives; to   
              - taste   
           pn Kosher salt; to taste   
           pn Cayenne pepper; to taste   
       
     Set oven to 375ºF/190ºC.   
        
     Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne   
     pepper, cinnamon, and allspice together in a bowl until   
     batter is thoroughly combined.   
        
     Lay bread slices into batter, one at a time, and let   
     bread absorb the mixture. Turn bread slices in batter   
     until almost all batter has been absorbed, about 10   
     minutes.   
        
     Heat a large skillet over medium heat, and melt butter   
     in the hot skillet. Cook bread slices in the hot butter   
     until browned, 2 to 3 minutes per side. Transfer French   
     toast slices to a baking sheet.   
        
     Lay ham slices into the hot skillet and cook until meat   
     begins to brown, about 1 minute per side.   
        
     To assemble, place a Cheddar cheese slice on a slice of   
     French toast, top with 2 slices of ham, and lay a   
     Havarti cheese slice over ham.   
        
     Bake in the preheated oven until French toast pieces are   
     no longer wet, the batter is set, and cheese has melted   
     and begun to brown, about 20 minutes.   
        
     Place sandwiches on serving plates and top each with 2   
     poached eggs. Season with kosher salt and a pinch of   
     cayenne pepper.   
        
     Recipe By: Chef John Semanik   
        
     RECIPE FROM: http://allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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