Monte Cristo Benedict

Whisk two eggs with cream, a spoon of sugar, a pinch of salt, a little cayenne, cinnamon and allspice.

Cut four thick slices of day-old French bread and toss them in the batter one at a time; let sit about 10 minutes, tossing every couple of minutes, until nearly all is absorbed.

Brown in about a tablespoon of butter in a large skillet on medium, two or three minutes a side; move to a baking sheet.

Sizzle the ham slices in the same pan about a minute per side.

Top each toast with cheddar, two thin slices of ham and Havarti cut into a lattice.

Bake in a preheated 375F oven 20 minutes, until the custard in the bread is cooked through and the cheese melted and caramelized.

Plate with a little salad, top with two poached eggs and finish with kosher salt, cayenne and fresh chives.