Savory Parmesan Pain Perdu With Poached Eggs and Greens

Total Time
Prep 15 mins
Cook 30 mins

I didn't include the greens when I prepared this - I was only cooking for myself and it was really the egg I wanted. But oh my gosh .. this was some tasty French toast :) Recipe is from Gourmet magazine.

Ingredients Nutrition


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

Awesome!! This was sooooo delicious. I made it for four of us using 6 slices of pre-sliced sourdough bread in a 10 X 15 glass pan with 1 1/2 c milk and 2 eggs for the batter. For the greens I cooked two bunches of swiss chard and tossed with a bit of Italian dressing, as I thought cooked greens might be good with this. I made two poached eggs per person. I will leave out the added salt next time, as the parmesan is quite salty anyway. Thanks for posting, we will be having this often! Also - to make it healthier I used 1 % milk with a little olive oil added, and didn't use butter.

ranch-girl May 17, 2010

Deeeelish!!! I also roasted some tomato slices in oil and basil and threw that on top.

VeggieClaire April 24, 2010