Savory Parmesan Pain Perdu With Poached Eggs and Greens

"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."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Liza at photo by Liza at
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. Deeeelish!!! I also roasted some tomato slices in oil and basil and threw that on top.
  3. We were just discussing what constitutes a 5-star recipe in one of the forums and this for me, is IT! I've been saving this to make forever and am so glad I finally did. What a perfect light supper with everything on hand. I used arugula for the greens and the hubs said next time make sure he gets 2 eggs on top. I could see this being lovely with a bit of proscuitto or lardons or bacon added to the mix, but truly pretty perfect as is. Thanks so much for sharing, will make again and again!


<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
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