Monte cristo

Name: Monte cristo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 British Blacktail Medium Free Range Eggs; 4 slices No.1 Spelt Sourdough, or thick white bread; 2 tbsp mayonnaise; 4 slices from a 130g pack British roast chicken breast; 60 g Gruyère, thinly sliced or grated; 180 g pack Cooks’ Ingredients Pulled Ham Hock; 2 tsp Dijon mustard; 25 g butter; 2 tsp clear honey, to serve

A Californian spin on an eggy bread sandwich, this version is layered with chicken, ham hock and Gruyère and finished with a drizzle of honey.

5 out of 5 stars(1) Rate this recipe

Serves2
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 British Blacktail Medium Free Range Eggs
4 slices No.1 Spelt Sourdough, or thick white bread
2 tbsp mayonnaise
4 slices from a 130g pack British roast chicken breast
60g Gruyère, thinly sliced or grated
½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
2 tsp Dijon mustard
25g butter
2 tsp clear honey, to serve

Method

Lightly beat the eggs with a pinch of salt in a shallow bowl.
Spread 2 slices of the bread with mayonnaise and layer the chicken, cheese and ham hock on top. Spread the remaining bread with mustard, then press down on top to make 2 sandwiches.
Melt the butter in a large frying pan. Dip the sandwiches into the beaten egg one at a time, turning until coated, then cook in the pan for 2-3 minutes on each side until crisp and golden.
Transfer to a plate and drizzle with a little honey.