Monte Cristo

• 4 eggs

• 3/4 cup milk

• 1 tablespoon granulated sugar

• 8 ounces thin sliced ham

• 1 cup shredded Swiss and gruyere cheese

• 8 slices sourdough bread

• 1 tablespoon unsalted butter

• Powdered sugar for dusting

• Raspberry jam for dipping

In a pie dish whisk eggs with milk and sugar.

Microwave 1/4 cup jam for 20 seconds and stir.

Heat a large rectangular nonstick skillet to 350 F or medium high heat. Melt butter on skillet.

Dip one side of 4 slices of bread in egg. Do not over saturate, just make sure the one side is coated. Lay 2 ounces ham and 1/4 cup cheese in each of the four slices.

They cook quick. Less than 2 minutes and the bottom will be golden. Remove from pan. Dip last four slices in egg and cook those. Less than 2 minutes again. Lay slices on top of the melty cheese/ham bread slices you cooked previously.

Use sifter and dust with powdered sugar.

Then take a sharp knife and cut diagonally across.

Dip sandwiches in raspberry jam.