Recipe: Monte Cristo Sandwich with Fried Eggs, Goat Cheese, and Preserves

When I spotted Lara Ferroni’s Monte Cristo first on exPress-o and then on Design Sponge, I knew I had to try them because the photos made them look so delicious. They’re simple to make, but do need some time as they are refrigerated for an hour or more before they’re fully prepared. And there’s plenty more recipes that involve making things more delicious with an added egg in her book Put an Egg on It.



  • 2 eggs
  • 2 teaspoons apricot preserves, plus more for serving
  • 2 slices rustic country bread
  • few slices of prosciutto
  • 2 tablespoons goat cheese
  • 2 tablespoons milk
  • pinch of ground cinnamon
  • 2 tablespoons butter
  • confectioners’ sugar, for sprinkling


You actually don’t need all of the ingredients right at the beginning, only the bread, one egg per sandwich, apricot preserves, goats cheese and prosciutto. First step – slice the bread.


Then spread two pieces with preserves.


Next, spread goats cheese on one half and top the other with prosciutto.


Fry an egg with a runny yoke and place it on top of the prosciutto.


I failed miserably at the next part which is to place the other piece of bread oh-so-gently on top of the egg without breaking the yolk. Wrap it in plastic wrap and refrigerate for at least an hour – up to 24 hours.

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While you’re waiting, here’s some links to keep you entertained: Style: Closetlust; To Eat and Drink; Winter Days and NightsMy favourite blogs; An interview with French Painter Françoise Nielly; A Winter walk through Roslin, Scotland; Photographing Paris; Street art in Amsterdam.

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Intermission finished, take the sandwich out of the fridge along with the other egg, milk and butter. Also find the cinnamon, confectioners’ sugar and a shallow bowl. Wisk the eggs, milk and cinnamon.


Melt the butter in a pan. Unwrap your sandwich. Soak it in the egg mixture and cook about two minutes on each side to caramelise the bread. Take it out, sprinkle with some confectioners’ sugar and voila! Serve with some extra apricot preserves on the side.


If you were careful while wrapping them, you may even have some runny yolk in the middle.


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  • Reply
    December 17, 2013 at 6:41 pm

    Wow! This is like food art! Yum! I am intrigued by the idea of putting it in the fridge for an hour but, like you, I’m likely to crack that yolk.

    • Reply
      December 17, 2013 at 7:27 pm

      Yes, I’m not sure about the 1 hour in the fridge either – maybe next time I’ll try without and see if it makes a difference – but I’m sure there’s some logical reasoning behind it! 🙂

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