Monte Cristo's Redux
|Categories:||Eggs, Other Breakfast, Other Main Dishes, Other Appetizers, Other Breads, Meat Breakfast|
|4 slice||egg bread, or sour dough thick slices|
|1/2 c||half & half|
|pinch||salt and lemon pepper|
|2 tsp||dijon mustard|
|4||chicken tenders (naked)|
|4 slice||black forrest ham|
|4 sprig(s)||asparagus, fresh|
|2 Tbsp||hollandaise sauce|
|2 Tbsp||olive oil, extra virgin, & little butter (for favor)|
|4 slice||swiss or provolone cheese|
|MONTE CRISTO REDUX|
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DirectionsAlthough this is simple it does require you to muti-task. drizzle some olive oil in a pan and brown chicken tenders with it bit of lemon pepper and salt. After you have cooked both sides a bit, toss the asparagus on top with a lid to finish cooking chicken and steam asparagus with residual heat. Turn off when done.Combine 2 eggs with the half and half and the salt & pepper & a dash of the dijon. Wisk together. Set aside, and make a commercial pkg. of instant type of Hollandise by following directions.Heat up olive oil and a little butter in a fry pan and make "french toast" Cook both sides. dip bread in egg batter, then remove lightly brown and completely cook french toast.
Assemble: one slice of swiss, or provolone on each piece of french toast, then one slice of ham for each piece. Slice two chicken tenders per sandwhich then add 4 sprigs of asparagus per sandwich. Drizzle the Hollandise over the asparagus and heat thur two sandwiches on both sides to melt cheese. Serve with hollandise on the side. VERY RICH and soul satisfing food!