monte cristo's redux

Name: Monte Cristo's Redux
Prep time: 20 min
Cook time: 5 min
Yield: 2
Ingredients: 4 slice(s) egg bread, or sour dough thick slices; 2 - eggs; 1/2 cup(s) half & half; pinch - salt and lemon pepper; 2 teaspoon(s) dijon mustard; 4 - chicken tenders (naked); 4 slice(s) black forrest ham; 4 sprig(s) asparagus, fresh; 2 tablespoon(s) hollandaise sauce; 2 tablespoon(s) olive oil, extra virgin, & little butter (for favor); 4 slice(s) swiss or provolone cheese; ## MONTE CRISTO REDUX

(1 RATING)

44 Pinches

Elizabeth du Preez

San Francisco, CA

Updated on Jun 21, 2012

This is a very versatile many combinations can be had it is up to you to use your imagination and taste buds. This is not "diet" food so allow for the calories if you are watching your weight. My boyfriend, tells me this is down right evil he loves it so much!

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prep time 20 Min

cook time 5 Min

method ---

yield 2-4 serving(s)

Ingredients

4 slices egg bread, or sour dough thick slices
2 - eggs
1/2 cup half & half
pinch - salt and lemon pepper
2 teaspoons dijon mustard
4 - chicken tenders (naked)
4 slices black forrest ham
4 sprigs asparagus, fresh
2 tablespoons hollandaise sauce
2 tablespoons olive oil, extra virgin, & little butter (for favor)
4 slices swiss or provolone cheese
MONTE CRISTO REDUX

How To Make monte cristo's redux

Step 1

Although 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.

Step 2

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.
Step 3

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!
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