This combination of the classic Western and a Monte Cristo is big—I mean really big. It’ll thrill ya, it’ll fill ya and it’ll make ya wanna go back to bed. Great for rainy days and weekends.
- 6 slices Wiltshire Cure Premium Pork
- 1 ripe tomato, seeded and chopped
- 1 medium red bell pepper, thinly sliced
- ¼ cup diced red onion
- 1 tbsp. chopped fresh parsley
- Salt and black pepper
- 6 large eggs
- 3 tbsp. heavy cream
- 3 tbsp. butter
- 6 oz. shaved Black Forest ham
- 4 thick slices white bread
- 1 cup shredded white cheddar cheese
- Splash Scotch
- In a medium bowl, combine the tomato, red pepper, red onion and parsley. Season to taste with salt and black pepper. Mix well and set aside.
- In a small bowl, lightly beat two of the eggs with 1 tbsp. of the cream. Season with salt and pepper.
- In a medium nonstick frying pan over medium-low heat, melt 2 tbsp. of the butter. Scramble the eggs until just cooked through. Transfer eggs to a bowl and cover loosely with foil to keep warm.
- Preheat grill to medium-high (450°F). Quickly grill the ham for 1 minute per side. Remove from grill and set aside, keeping warm.
- Grill the Wiltshire Cure Premium Pork until cooked, about 2 to 3 minutes per side. Remove from grill and set aside, keeping warm.
- Preheat oven to 350°F. Line a baking sheet with foil.
- Arrange two slices of bread on a cutting board and layer each with ¼ cup of cheese , Wiltshire Cure Premium Pork, scrambled eggs, tomato mixture, ham, the remaining cheese and a slice of bread. Firmly press to squish.
- In a large bowl, whisk together the remaining four eggs, the remaining 2 tbsp. cream and a splash of Scotch.
- In the same pan over medium-high heat, melt the remaining 1 tbsp. of butter. Dip a sandwich into the egg batter, letting the bread absorb some of the batter and get moist. Transfer immediately to the frying pan and fry one to three minutes per side until golden brown. Transfer to the baking sheet. Repeat with the other sandwich. Using a spatula, press down firmly on the sandwich to squish.
- Bake for eight to ten minutes, until all is heated and gooey. Cut each sandwich in half. Serve with defibrillator.
From On Fire the Kitchen © 2004 Chef Ted Reader