Rach's 3 Minute Meal: Fig & Fontina Monte Cristo
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Rach's 3 Minute Meal: Fig & Fontina Monte Cristo

"This technique was inspired by a viral egg-sandwich recipe that's been making the rounds. In my version, the egg ends up on the outside and fig jam and fancy cheese find their way in for a fun take on a Monte Cristo." —Rach


  • 2 large eggs

  • 1 squirt or spoonful Dijon mustard

  • Salt and pepper

  • 2 slices brioche or white bread

  • Fig jam, for spreading

  • 1 tbsp. butter

  • 3 thin slices French ham, prosciutto cotto, or boiled ham

  • 2 slices fontina or deli-sliced Gruyère

  • Fried onions or potato sticks (from the can) and cornichons, for serving


  • Step 1

    Heat an 8- to 10-inch nonstick skillet over medium to medium-high. In a bowl, scramble the eggs with the mustard, salt, and pepper.

  • Step 2

    Spread one side of each slice of bread lightly with fig jam.

  • Step 3

    Add the butter to skillet. When the butter melts, add the eggs, then top with the bread, jam-side up.

  • Step 4

    Top one bread slice with ham and the other with cheese.

  • Step 5

    Cover the skillet with the pan lid, a silicone lid, or foil. Cook for about 90 seconds. 

  • Step 6

    Using a spatula, flip one half of the sandwich on top of the other. Turn a couple of times until it’s nicely browned on both sides.

  • Step 7

    Transfer the sandwich to a cutting board and cut in half diagonally. Serve with the fried onions and cornichons.

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