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Parmesan Pain Perdu (Savory French Toast)
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(2 servings)
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- 6 (1 inch) slices of baguette - cut on a diagonal
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1 cup of whole milk
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3 large eggs - divided
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1/2 cup grated Parmesan cheese
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2 Tablespoons butter - softened
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1 teaspoon vinegar - for poaching eggs
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly cracked pepper
Preheat oven to 400 degrees F with the rack in the middle. Butter a 1 quart shallow baking dish or a 9 inch pie plate. Arrange bread in 1 layer in the dish.
Whisk together milk, 1 egg, salt and pepper. Pour over the bread and press lightly to help the bread absorb the custard mixture. Let stand until absorbed or 15-20 minutes. Dot the tops of the bread slices with butter and bake uncovered until puffed and golden, 20-25 minutes.
Bring 2 inches of water to a simmer in a sauce pan. Add vinegar (if desired) to help poach the eggs cleanly. Break each egg into a dish, sliding each gently into the water one at a time. Poach 2-3 minutes (for a lightly runny yolk.)
Divide Pain Perdu between 2 plates. Lift out eggs with a slotted spoon, pat dry with a paper towel if desired, and place on top of the bread. Lightly season eggs with salt and pepper and serve.
* Note - any fresh, hearty loaf of bread works well for this recipe. I also like to use a sourdough baguette, or an olive loaf.
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This is an easy brunch dish that can be doubled or tripled depending on the number of guests. This dish goes great with fresh fruit or even a field green salad if serving later in the day.
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Mr Breakfast would like to thank HollyMartel for this recipe.
Recipe number 2585. Submitted 7/22/2009.
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