Brioche Monte Cristo with Sriracha Hollandaise Sauce (Liquid Eggs)

Brioche Monte Cristo with Sriracha Hollandaise Sauce (Liquid Eggs)

View dried egg formulation

Yield: 12 Sandwiches

Part 1 - Brioche

Ingredients Percent (%) Grams Volume
Whole eggs, liquid 23.61 365.89 12 fl. oz.
Milk, whole 9.84 152.46 5 fl. oz.
Yeast, dry active 0.98 15.25 1 tbsp. + 1 tsp.
Sugar, granulated 5.25 81.31 1/3 cup
Flour, bread 45.90 711.48 5 3/4 cups
Salt, fine 1.31 20.33 1 tbsp. + 1 tsp.
Butter, unsalted, room temperature 13.11 203.28 14 tbsp.
Nonstick cooking spray, as needed
Total 100.00 1550.00

 Method of Production:

  1. In a standing mixer fitted with a dough hook attachment, combine the eggs, milk, yeast and sugar and mix on low (speed 2) for 1 minute.
  2. Scrape the sides of the bowl with a rubber spatula and continue mixing on low (speed 2) for 30 seconds.
  3. With the mixer on low (speed 2), add the flour and salt and continue to mix for 5-6 minutes.
  4. Increase to medium (speed 4) and mix for 1 1/2 minutes.
  5. Add the butter and mix until fully incorporated.
  6. Continue mixing until the dough pulls away cleanly from sides of the bowl and is well developed, approximately 10 minutes.
  7. Form the dough into a ball and place the dough in a greased bowl and cover with plastic wrap.
  8. Refrigerate until dough is cold, approximately two hours (may take longer depending on batch size; dough can be refrigerated for up to 24 hours). The dough should be firm and tacky, but not sticky.
  9. Prepare loaf pans (8.5" x 4.5") by greasing generously with butter or spraying with oil.
  10. Shape 750 grams of dough into a loaf and place into the prepared loaf pan and spritz with nonstick cooking spray.
  11. Proof the loaves loosely covered with plastic wrap at ~77° F in a moist environment until doubled in size, approximately 2 hours.


Part 2 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 66.67 26.67 1 fl. oz.
Water 33.33 13.33 1/2 fl. oz.
Total 100.00 40.00

  Method of Production:

  1. Whisk together the yolk and water until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.

Part 3 - Brioche Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Brioche 97.40 1500.00
Part 2 - Egg Wash 2.60 40.00
Total 100.00 1540.00

Method of Production

  1. Preheat the oven to 350° F and set a pan of boiling water on the bottom rack of the oven.
  2. Brush the top of the brioche loaf with the prepared egg wash.
  3. Bake brioche for 10 minutes, then remove the pan of water and rotate the loaves. Continue baking for 9-14 additional minutes, until the interior temperature reaches 200° F.
  4. Let the loaves cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
  5. Move forward to Monte Cristo Assembly


Part 4 - Sriracha Hollandaise

Ingredients Percent (%) Grams Volume
Egg yolks, enzyme modified, liquid 25.15 125.74 4.5 fl. oz.
Salt, fine 0.89 4.44 3/4 tsp.
Butter, unsalted 44.38 221.89 1 cup
Water 17.74 88.75 3 fl. oz.
Lemon Juice 5.92 29.59 1 fl. oz.
Sriracha 5.92 29.59 2 tbsp.
Total 100.00 500.00

Method of Production

  1. Whisk all the ingredients, except the butter, until thoroughly combined.
  2. Place the sauce mixture and butter into a heat-safe plastic bag and seal.
  3. Heat in water bath with an immersion circulator set to 147° F for 1 hour.
  4. Pour sauce into a commercial blender and blend until smooth and thick, approximately 30 seconds on low, then 30 seconds on high. Alternatively, use an immersion blender and blend on high for approximately 1 minute.
  5. Store covered in refrigerator and use same day as preparation; may be packaged into pouches and stored frozen for up to two months.


Part 5 - Egg Batter

Ingredients Percent (%) Grams Volume
Whole egg, liquid 75.00 183.75 6.5 fl. oz.
Milk, whole 25.00 61.25 2.25 fl. oz.
Total 100.00 245.00

Method of Production

  1. Whisk together the egg and milk until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.


Part 6 - Sandwich Assembly

Ingredients Percent (%) Grams Volume
Part 3 - Brioche, baked and cooled 31.64 840.00 24, 1/3-inch thick slices
Part 4 - Sriracha Hollandaise 18.83 500.00 2 cups
Ham, sliced 22.60 600.00 24 slices
Gruyere cheese, sliced 11.30 300.00 12 slices
Part 5 - Egg Batter 9.23 245.00 8 fl. oz.
Butter, unsalted 6.40 170.00 3/4 cup
Total 100.00 2655.00

Method of Production

  1. Slice brioche into 1/3-inch thick slices.
  2. Spread 1 tablespoon of Sriracha Hollandaise onto one side of each slice of bread.
  3. On six slices of bread, layer two slices of ham and one slice of gruyere cheese. Top each sandwich with the remaining six slices of brioche.
  4. On a griddle or nonstick skillet over medium heat melt 1 tablespoon of butter for each sandwich to be cooked.
  5. Meanwhile, dip the assembled sandwiches into the egg batter for 3 seconds on each side, allow an additional 3 seconds on each side for excess batter to drip off.
  6. Place the battered sandwiches onto the hot griddle or pan and cook over medium heat until golden brown, cheese is melted, and an internal temperature of at least 160° F is reached, approximately 2 minutes per side.
  7. Repeat steps 4-6 with remaining butter and sandwiches.
  8. Serve hot sandwiches with remaining Sriracha Hollandaise on the side. Alternatively, individually wrap each sandwich in heat-sealed plastic bags and freeze. Store sandwiches and sauce in freezer for up to two months.
  9. To reheat frozen sandwiches, microwave on 100% power until an internal temperature of at least 160° F is reached, approximately 1 to 2 minutes. To reheat sauce, place pouches in hot water until an internal temperature of 160° F is reached. Massage pouch gently before opening. Serve immediately.


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