Recipe
Savory Parmesan French Toast with poached eggs and greens: Breakfast-Brunch
Servings: 4
Prep time:35 minutes
Ingredients:
1 dozen slices baguette
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1 cup whole milk
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11 eggs
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dash garlic powder
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1/8 teaspoon pepper
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1/2 cup parmesan cheese
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2 cups baby greens
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3 teaspoons red wine vinegar
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1 tablespoon olive oil
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1 tablespoon butter
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to taste salt and pepper
Step 1:
Whisk together milk, eggs, and spices and add to bread in a bowl to soak for 5-7 minutes.
Step 2:
Add soaked bread to a 9 X 13 baking dish that has been coated with melted and bubbling butter and bake until golden, about 25 minutes.
Step 3:
Bring 2 inches of water to a boil with a teaspoon of red wine vinegar in a small deep skillet. Poach eggs at a bare simmer. 2-3 minutes
Step 4:
Toss greens with 2 tsp vinegar, oil and salt and pepper.
Step 5:
Divide french toast between plates and top with salad. Lift eggs out of poaching liquid and place on top of salad. Lightly season eggs with salt and pepper and a sprinkle of parmesan cheese.
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Address
34 Maine Street
Kennebunkport, ME 04046-1800
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