Savory Parmesan Pain Perdu With Poached Eggs And Greens Recipes

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

Steps:

• Preheat oven to 400°F with rack in middle.
• Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
• 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.
• Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
• 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).
• Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
• 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.

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

Steps:

• Preheat oven to 400°F with rack in middle.
• Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
• 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.
• Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
• 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).
• Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
• 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.

PAIN PERDU

Steps:

• In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
• Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
• Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
• Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
• Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.

NEW ORLEANS PAIN PERDU

Steps:

• Preheat the oven to 300°; butter the baking sheet.
• In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Put the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all the French toast is ready, dust with powdered sugar.
• Serve immediately with berries and maple syrup, if desired.