We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, its baked into a puffy, cheesy base for poached eggs and a salad.
Recipe information
Total Time
1 hr
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
Step 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.
Step 4
Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
Step 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).
Step 6
Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
Step 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.
