Popular
Latest From the Show
How To Make Stuffed Monte Cristo (Croques Monsieur-Style) By Rac…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Ham and cheese goes full glam in Rach's recipe, from brioche bread to a dunk into an egg custard for a cheesy, crisp, and puffed twist on a Monte Cristo.
Ingredients
- 5 eggs
- ¾ cup half-and-half
- Freshly grated nutmeg, a few grinds
- Salt
- 2 tablespoons sugar
- 1 cup crème fraiche, Greek yogurt or sour cream
- About ½ cup grainy or traditional Dijon mustard
- 8 slices brioche bread or good-quality white bread, crusts cut off
- 8 slices shredded Gruyere or Swiss cheese, or 8-10 ounces
- 12 slices mild sliced ham, such as prosciutto cotto, French ham or boiled ham
- 5-6 tabs butter, about 5 tablespoons
To Serve, optional:
- Cornichons
- Onion jam or apricot or raspberry all-fruit preserves
Yield
Serves: 4 to 6
Preparation
In a shallow dish or bowl, whisk up the eggs, half 'n' half, nutmeg, salt, and sugar.
In a small bowl, combine crème fraîche, yogurt or sour cream with mustard and coat one side of the bread and build sandwiches of evenly distributed cheese and ham. Cut sandwiches into 2 triangles.
Preheat griddle or large nonstick or cast-iron skillet over medium heat. Melt butter, coat sandwiches in egg custard and cook slowly 4 halves, 2 sandwiches at a time on all sides in melted butter to golden and puffed. Keep warm in low oven. Serve with pickles and jam of choice.