"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

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Christopher Testani


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

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

  • 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.

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