30 18 APRIL 2024 Food&Drink Monte cristo 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. A spicy bloody Mary is a perfect partner for the sweet and salty flavours – see waitrose.com for Martha Collison’s recipe, or use premixed cans to save time COOK’S TIP To help the cheese melt quicker, cover the pan with a lid. 1 Lightly beat the eggs with a pinch of salt in a shallow bowl. 2 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. 3 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. 4 Transfer to a plate and drizzle with a little honey. Serve with the bloody Mary cocktails, if liked. Per serving 3851kJ/922kcals/51g fat/18g saturated fat/ 60g carbs/6.1g sugars/4.2g bre/53g protein/2.5g salt Serves 2 Prepare 10 minutes Cook 5 minutes 2 British Blacktail Free Range Medium 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 2 bloody Mary cocktails, to serve (optional) Saturday brunch
RkJQdWJsaXNoZXIy NDY5NzE=