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SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad. View more of our favorite recipes from this issue.
  • 6 (1-inch-thick) slices baguette, cut on a diagonal
  • 1 cup whole milk
  • 3 large eggs, divided
  • 1/2 cup grated parmesan
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons red-wine vinegar plus a few drops for cooking eggs
  • 3 cups baby greens (2 oz)
  • 1 tablespoon extra-virgin olive oil
  • Preheat oven to 400°F with rack in middle.
  • Butter a 1-qt shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
  • Whisk together milk, 1 egg, and 1/4 tsp 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 tsp vinegar, oil, and 1/8 tsp 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.
COOKS’ NOTE: We’ve also got a Web-exclusive recipe using the leftover baguette.

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