Monte Cristo Sandwich

Erin,

Sam's mom bought me a cookbook, This Is A Cookbook by Max and Eli Sussman, and I have just gotten around to using it. I was searching for new breakfast and brunch recipes and I came across their version of the Monte Cristo. I decided to give it a shot and oh my goodness, it was one of the BEST things I have EVER put into my mouth. It is a sweet, gooey, sticky mess and an instant hangover cure. My mouth is literally salivating just thinking about it. (Note: Makes 4 sandwiches)

Ingredients:
4 large eggs
¼ cup heavy cream
1 tsp salt
1 tsp sugar
4 English muffins, split
4 thin slices of Gruyére cheese
8 thin or 4 thick slices of ham
Dijon mustard
3 Tbsp butter
Powder Sugar or Maple syrup

Directions:
1. Preheat the oven to 350˚F. In a large bowl, whisk together eggs, cream, salt, and sugar. Drop in the English muffin halves and let them sit for 10 minutes, turning halfway through.

2. Remove a muffin half from the batter and set it on a plate, cut-side down. Layer on cheese, ham, and a dollop of mustard. Top with the other muffin half, cut-side up. Continue with the other sandwiches.

3. Melt half the butter in an ovenproof skillet (cast iron works best) over medium-high heat. Move the sandwiches into the pan and cook until the bottoms are browned, about 3 minutes. Using a wide spatula, flip carefully. Then move the skillet into the hot oven and bake until the cheese is bubbly, about 10 minutes. Serve with powdered sugar or maple syrup, or both!