30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Monte Cristo Breakfast Bowl
An enhanced Monte Cristo Breakfast Bowl featuring a homemade berry compote, thicker-cut ham, and a touch of nutmeg in the eggs.
Total Time
45
Yield
2
Calories
700 cal
Difficulty
Medium
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large Skillet, Small Saucepan (x2), Whisk, Bowls •
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Instructions
Prepare the Berry Compote: In a small saucepan, combine Mixed Berries, Sugar, and Lemon Juice. Cook over medium heat, stirring occasionally, until the berries have softened and released their juices, about 10 minutes. Set aside.
Prepare the Sauce: In a small saucepan, melt Butter over medium heat. Stir in Maple Syrup and Vanilla Extract. Remove from heat and set aside.
Scramble the Eggs: In a bowl, whisk together Eggs, Heavy Cream, Salt, Pepper, and Nutmeg.
Cook the Challah: In a large skillet, toast the Challah cubes until golden brown and slightly crispy. Set aside.
Cook the Ham: In the same skillet, lightly cook the Ham slices until warmed through.
Scramble the Eggs: Pour the egg mixture into the skillet and cook, stirring occasionally, until set but still slightly moist.
Assemble the Bowls: Divide the scrambled Eggs, Challah cubes, and Ham between two bowls. Top with shredded Gruyere Cheese.
Drizzle with Sauce: Generously drizzle the Maple Syrup Sauce over each bowl. Spoon Berry Compote over the top.
Garnish: Dust with Powdered Sugar and serve immediately.
