Friday, October 16, 2009

Swanky Breakfast

I found this recipe for "pain perdue" in the May issue of Gourmet Magazine. This is a savory version of french toast with poached eggs & greens. The recipe said to make it in a baking dish, but I had just scored these ramekins the day before at a yard sale and was itching to use them, so I had to do just a little improv.

So if you're lounging around this weekend and want something impressive to serve along with the Sunday paper, here is your thing:

Preheat oven to 400, whisk together 1 cup milk, 1 egg & some salt & pepper, then pour over 6 slices of baguette in a baking dish. Sprinkle with parmesan cheese & press lightly to help the bread absorb the custard. Let stand 15-30 minutes. (I know this seems like a lot of liquid when you see it, but something mysterious happens in the oven and it all makes sense). I buttered the ramekins then layered the bread in, then dot with butter and bake, uncovered for about 20 mins, till puffed and golden.

Now I'm not a poached egg cooker, so to speak. They seem high maintenance & scary. But I did it. Just bring a couple of inches of water to boil with a couple of drops of vinegar in a small deep skillet. Break an egg into a cup & slide it into the water. (Do two eggs total). I'm not sure what the secret is to getting them to look like the perfect ones in the magazine. Mine didn't. you do have to spoon the white around a bit. Who cares anyway right? It's the weekend, you're in your jammies, so just chill if your eggs are ugly! Anyway, let them cook for a couple of minutes, depending on how runny you like them.

Meanwhile, toss some greens with a little vinegar, olive oil, salt & pepper. Serve the eggs over the bread custard, and put the greens on the side. Sounds weird, but it works. Try it!

Quote of the Day:
"All happiness depends on a leisurely breakfast."
~John Gunther

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