If you are a fan of Monte Cristos, you’ll love this riff on the popular Indian street food egg sandwich. It’s every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners’ sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter — the omelet won’t fit in a smaller pan.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 1 sandwich |
Ingredients
- 3 large eggs
- Kosher salt
- 2 slices Swiss cheese
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon confectioners’ sugar
- 1 tablespoon unsalted butter
- 2 slices sourdough or white bread
- 2 large slices ham
Instructions
- Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners’ sugar in a small fine-mesh sieve set over a plate.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
- Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
- Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
- Set the sandwich on a plate and dust with the confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 138 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 113 mg |
| Sodium | 199 mg |
Reviews
Thought it was great but with some changes. I also subbed the water for cottage cheese. I added milk, too, but that is because I only used two eggs. The lack of an egg meant lack of spread, but it still tasted yummy. I also didn’t add the extra salt or sugar. Didn’t need it. Oh and I used Hawaiian sweet bread. I will definitely make it again.
Easy recipe. A bit too eggy for my tastes. I will probably use 2 instead of 3 next time. I seasoned with chervil as well instead of using Dijon.
This recipe is great with one minor tweak. Please use cottage cheese instead of water when mixing your eggs.
You’re welcome!
Never added water to eggs before. Never will do it again. Flavorless sponges. If i try this again, I’ll probably do fried eggs over easy first then build the sandwich and cook grilled cheese style
It was kinda watery