This week, I mixed wheatberries with roasted golden beets, grape tomatoes, arugula, and ricotta salata.
Dinner tonight was simple and delicious. I made a savory Pain Perdu - which literally translates to "found bread." This is the real French version of french toast. Its called "found bread" because it is a way of taking old, stale pieces of bread and making them soft and appetizing.
I found this recipe in Gourmet magazine. The bread is cooked in a savory custard, and topped with a poached egg. I love a runny yolk on just about anything. I decided to serve the dish with roasted asparagus because that is also perfect dipped into a runny yolk.
Savory Parmesan Pain Perdu with Poached Eggs
adapted from Gourmet magazine
6 1" slices baguette
1 cup whole milk
pinch of nutmeg
3 large eggs, divided
1/2 cup grated parmesan
1 Tbsp unsalted butter
- Preheat oven to 400º
- Butter a shallow 1 quart baking dish
- Arrange bread in single layer in dish
- Whisk together 1 egg, milk, nutmeg, and salt and pepper
- Pour custard over bread, then sprinkle with grated cheese
- Let stand until absorbed, 15 - 30 minutes
- Dot with butter and bake until puffed and golden, 20 -25 minutes
- Meanwhile, poach eggs to desired doneness (I like firm whites and runny yolks)
- Divide pain perdu into 2 portions, and top with poached eggs
- Sprinkle eggs with salt and pepper