Chef John's Monte Cristo Benedict

Ingredients

• 2 large eggs
• 0.25 cups heavy cream
• 1 tablespoon white sugar
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons ground allspice
• 1 pinch kosher salt
• 1 pinch cayenne pepper
• 4 thicks slices day-old French bread
• 1 tablespoon butter
• 8 thins slices cooked ham
• 4 slices Cheddar cheese
• 4 slices Havarti cheese
• 8 poacheds eggs
• 2 teaspoons chopped fresh chives , or to taste
• 1 pinch kosher salt , or to taste
• 1 pinch cayenne pepper , or to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.

3. 3

   Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let bread absorb mixture until almost all mixture has been absorbed, about 10 minutes.

4. 4

   Heat a large skillet over medium heat; add butter and let melt. Add bread slices; cook until browned, 2 to 3 minutes per side. Transfer French toast to a baking sheet.

5. 5

   Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.

6. 6

   Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese. Repeat with remaining Cheddar cheese, French toast, ham, and Havarti cheese.

7. 7

   Bake in the preheated oven until French toast slices are no longer wet, batter is set, and cheeses have melted and begun to brown, about 20 minutes.

8. 8

   Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.