Savory Parmesan Pain Perdu with Poached Eggs and Greens
Transform your brunch game with this brilliant take on French toast—Savory Parmesan Pain Perdu with Poached Eggs and Greens. This recipe elevates day-old sourdough bread into a golden, cheesy masterpiece, thanks to a Parmesan-crusted soak in a rich egg mixture. Topped with perfectly poached eggs and garlicky sautéed greens, this dish is a symphony of textures and flavors, from the crisp bread to the velvety yolks and tender greens. Ready in just 35 minutes, it’s an impressive yet approachable option for a weekend breakfast or light lunch. Garnished with fresh parsley or chives, this savory indulgence is as beautiful as it is delicious—ideal for food lovers searching for sophisticated comfort food.
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Recipe Information
Ingredients
- 4 slices thick slices of day-old bread (e.g., sourdough or country loaf)
- 3 pieces large eggs (for soaking the bread)
- 0.5 cups whole milk
- 0.5 cups grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 pieces large eggs (for poaching)
- 2 tablespoons white vinegar
- 4 cups baby spinach or mixed leafy greens
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
In a shallow dish, whisk together 3 eggs, milk, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
Heat a large skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil. Dip each slice of bread into the egg mixture, ensuring both sides are evenly coated, then press one side of the bread into the grated Parmesan to coat lightly.
Place the coated bread slices Parmesan-side down in the skillet. Cook for 2-3 minutes on each side or until golden brown and crisp. Remove from the skillet and keep warm.
To poach the eggs, bring a medium-sized pot of water to a gentle simmer. Add vinegar and reduce the heat to low. Crack each egg into a small bowl, then carefully slide the eggs into the water one at a time. Poach for 3-4 minutes or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
In another skillet, heat 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the greens and cook for 2-3 minutes until wilted. Season with a pinch of salt, black pepper, and crushed red pepper flakes if using.
To plate, place two slices of Parmesan-crusted bread onto each plate. Top each slice with a poached egg and a generous portion of sautéed greens.
Garnish with fresh parsley or chives. Serve warm and enjoy!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 509 mg | 39% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
