I can't remember why, but somehow I received a free subscription to Gourmet magazine, where I found the following recipe. When I saw it I hoped it would taste as good as the photo looked because I'm always searching for new breakfast ideas, and savory French toast seemed like something I could really get behind. Upon tasting it I realized that this is a triple threat meal: suitable for breakfast, lunch, and supper (or dinner; I vascillate between the two words). It gets bonus points for being easy and beautiful and is impressive enough to serve guests. I've only made it once and already I want more.
High five to Jeff for fetching milk in the wind and rain--it's just like Ireland here. I thought we had at least one cup of milk in the refrigerator, but I was wrong.
INGREDIENTS
6 (1-inch thick) slices baguette, cut on a diagonal <-- I used almost an entire squat, round loaf of multigrain bread from Meijer
1 cup whole milk
3 large eggs, divided <-- one for the toast, two for poaching
1/2 C grated parmesan <-- seemed excessive; I used 1/3 of a cup at most, but feel free to use it all if you like
1 T butter
2 tsp red-wine vinegar plus a few drops for cooking eggs
3 C baby greens
1 T extra-virgin olive oil
DIRECTIONS
Preheat oven to 400. Butter a 1-quart shallow baking dish (who has one of these? this is sooo small!) or a 9-inch pie pan (that's more like it). Arrange bread in one layer in the dish/pan.
Whisk together milk, one egg, and 1/4 teaspoon each of salt and pepper. Pour over the bread. Press lightly to help the bread absorb the custard. Sprinkle with (or if using all of the cheese they recommend, dump on) cheese. Let this stand until it's absorbed, 15 to 30 minutes.
Dot with butter and bake, uncovered, on a center rack until puffed and golden, 20 to 25 minutes.
Bring 2 inches of 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 the water, spacing the eggs apart. Poach at a bare simmer to desired doneness (for firm whites with runny yolks, this takes 2 to 3 minutes). I have never poached an egg before, so this step intimidated me. I did one at a time. It ended up being no huge deal, and the eggs were perfection, but the little remnants of white that floated in the water were not pleasing to the eye. Gift idea for me because I know I will make this again and again: an egg poacher!
Meanwhile, toss greens with the remaining 2 teaspoons of vinegar, oil, and 1/8 teaspoon salt.
Divide pain perdu, a.k.a. that thing you baked, between two plates and top with salad. Lift eggs out of the poaching liquid one at a time and place on top of salad. Lightly season eggs with salt and pepper. What, are you kidding me? Even the photo accompanying the article doesn't do this. I say you put your egg on top of the toast and have your salad on the side, decorating it with those cute tomatoes you have, or if you're bizarre like Jeff and won't eat raw tomatoes, skip that. What's important here is that the runny yolk is in direct contact with the toast. The combination is divine.
Serves 2 who will be haunted by this meal for a long, long time.
It is a beautiful meal & very appetizing to the eye...I am enticed! I am most anxious to try this delicious recipe for my next brunch with ladies or hosting some of our weekend guests. Your using the term "pain perdu" brought back my childhood memories back in the 60's when my family lived in LaPlace, Louisiana...I don't think I have heard it since then.
Posted by: Egg Poacher | August 14, 2012 at 04:47 PM