Chef: Brad Farmerie
PUBLIC, the Monday Room, Double Crown,
and Madam Geneva
New York, NY
Ingredient: eggs
My son, Bruno, used to be the best eater in the world. Lately, the little fella is getting a mind of his own, so we have been forced to hide meat, fish, and vegetables within various forms to make sure they get eaten. Even eggs are no longer on the safe list. This sandwich is a favorite with our family since it is quick and easy to make, uses up leftovers, and ensures that Bruno is getting eggs, fish, vegetables, and cheese, all in a fairly compact (and nonmessy!) package.
Feel free to substitute cooked meat for the fish and experiment with the vegetables that you use. We found that even combinations that seem like they would have a strong flavor (lamb and asparagus) get tamed by the egg-soaked bread and gooey cheese.
Bruno's Monte Christo
Makes one sandwich
- 2 organic free-range eggs
- 1 tablespoon whole milk
- Pinch of salt
- 1/8 cup mild grated cheese (mild cheddar, mozzarella, gouda, American-style munster)
- 1/8 cup cooked vegetables (broccoli, peas, chopped asparagus, or carrots)
- 1/8 cup cooked mild fish (cod, snapper, bass)
- 2 slices of organic whole-grain bread (preferably low-sugar thin slices)
- 1 tablespoon butter or olive oil
- Combine the eggs, milk, and a pinch of salt in a mixing bowl and beat the mixture with a fork until it's smooth. Set aside.
- In a separate bowl, combine the cheese, vegetables, and fish (or meat) to make the sandwich filling. Stir to combine thoroughly.
- Place each piece of bread in the egg mixture, flipping to coat each side. Put both pieces on a plate. Put all the filling evenly on one slice of bread, then top it with the other egg-drenched slice to make a sandwich.
- Heat a nonstick pan over medium-low heat. When it's hot, add the butter or olive oil. Slide the sandwich into the pan and cook slowly until the bottom piece of bread is golden brown and the cheese inside has just started to melt. Carefully flip the sandwich with a spatula, making sure that none of the filling drops out, and cook until the other side is browned and the cheese inside is completely melted.
- Remove the sandwich from the pan and allow it to cool for a minute or two before cutting it into whatever size and shape your child likes (I usually cut the crusts off for a little treat for me!), and serve.
NEXT: Holly Smith's Yogurt Parfait with Brutti ma Buoni
