Savory Parmesan Pain Perdu With Poached Eggs And Greens Recipes

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SAVORY OATS WITH POACHED EGGS



Savory Oats with Poached Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 cups low-sodium chicken broth
1 cup steel-cut oats
8 slices prosciutto (one 3-ounce package)
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 15-ounce can no-salt-added whole peeled tomatoes, crushed by hand (about 2 cups)
Kosher salt and freshly ground pepper
4 large eggs
1/4 cup grated parmesan cheese

Steps:

  • Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes.
  • Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel¿lined plate to drain.
  • Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm.
  • Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.

Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 214 milligrams, Sodium 971 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 27 grams, Sugar 3 grams

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS



Savory Parmesan Pain Perdu with Poached Eggs and Greens image

Provided by Melissa Roberts

Categories     Egg     Leafy Green     Brunch     Poach     Valentine's Day     Vegetarian     Quick & Easy     Lunch     Parmesan     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

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 ounces)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
  • 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.
  • 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 teaspoons vinegar, oil, and 1/8 teaspoon 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.

PAIN PERDU



Pain Perdu image

from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

Provided by Lavender Lynn

Categories     Breakfast

Time 20m

Yield 12 slices

Number Of Ingredients 6

5 eggs
1/2 cup white sugar
1/2 cup milk
2 tablespoons orange liqueur
1 teaspoon orange zest
12 slices white bread

Steps:

  • In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
  • Pour mixture into a shallow pan.
  • Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
  • Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
  • Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS



Savory Parmesan Pain Perdu With Poached Eggs and Greens image

I didn't include the greens when I prepared this - I was only cooking for myself and it was really the egg I wanted. But oh my gosh .. this was some tasty French toast :) Recipe is from Gourmet magazine.

Provided by Pinay0618

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

6 slices baguette, cut 1-inch thick on a diagonal
1 cup whole milk
3 large eggs, divided
1/2 cup grated parmesan cheese
1 tablespoon unsalted butter, softened
2 teaspoons red wine vinegar, plus a few drops for cooking eggs
3 cups baby greens (2 ounces)
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
  • 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.
  • 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 teaspoons vinegar, oil, and 1/8 teaspoon 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.

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