Chef John's Monte Cristo Benedict

Ingredients

• 4 large eggs
• 4 slices of white bread
• 1/4 cup of butter, melted
• 4 slices of ham
• 1/2 cup of grated cheese
• 1/2 cup of raspberry jam
• 1/4 teaspoon of Worcestershire sauce
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow dish, combine the melted butter, Worcestershire sauce, and salt and pepper. Dip the bread slices in the mixture, coating both sides.
3. On a greased baking sheet, place the slices of ham. Place the bread slices on top of the ham. Sprinkle the grated cheese on top. Bake in preheated oven for 15 minutes.
4. Meanwhile, in a separate bowl, beat the eggs. Heat a lightly greased skillet over medium heat. Pour the eggs into the skillet. Cook, stirring occasionally, until the eggs are set. Remove from heat.
5. Assemble the sandwiches by placing a layer of eggs on top of each slice of toast. Top with another slice of toast. Place the sandwiches back on the baking sheet. Bake for 10 minutes.
6. In a small saucepan, heat the raspberry jam over medium heat. Serve the sandwiches with the warm raspberry sauce.

Interesting Facts

• The Monte Cristo sandwich is believed to have originated in France in the early 1900s.
• The Monte Cristo Benedict is a popular brunch dish in many American restaurants.
• This dish is a great way to use up any leftover ham and cheese that you may have.