Savory Parmesan Pain Perdu with Poached Eggs and Greens
A sophisticated twist on French toast featuring parmesan-crusted baguette slices topped with perfectly poached eggs and fresh baby greens. This savory breakfast dish combines the richness of custard-soaked bread with the sharpness of parmesan and the elegance of runny egg yolks.
Ingredients
- •6 slices baguette
- •1 cup whole milk
- •3 large eggs
- •½ cup grated parmesan
- •1 tablespoon unsalted butter
- •2 teaspoons red-wine vinegar
- •3 cups baby greens
- •1 tablespoon extra-virgin olive oil
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
5 min
- 3.
Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
30 min
- 4.
Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
25 min
- 5.
Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
10 min
- 6.
Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
3 min
- 7.
Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.
5 min
