Best 4 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.

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.

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 (LOST BREAD FROM LOUISIANA)

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a medium saucepan, combine the brown sugar, syrup, and butter. Bring to a boil over medium heat, stirring constantly for 1 minute.
• Pour the syrup evenly over the bottom of the prepared dish. Arrange the bread slices in the dish on top of the syrup mixture. Set aside.
• In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the bread slices. Cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350°. Uncover the dish and bake for 30 minutes, or until the French toast is lightly browned and slightly puffed. Serve hot.