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(2) Rate this recipe

Serves2
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

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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

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.