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Recetas vegetarianas
Savory Parmesan Pain Perdu with Poached Eggs and Greens

Savory Parmesan Pain Perdu with Poached Eggs and Greens

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This savoury parmesan pain perdu offers a sophisticated twist on the classic French toast. By swapping sugar and cinnamon for sharp Italian cheese and a hint of black pepper, this vegetarian dish becomes a deeply comforting meal. The baguette slices are soaked in a rich custard before being baked until golden and crisp on the edges, providing the perfect base for a light, peppery salad and a soft poached egg.

Ideal for a weekend brunch or a quick midweek supper, this recipe transforms simple store-cupboard ingredients into an elegant main course. The combination of warm, cheesy bread and the silkiness of a runny yolk creates a truly satisfying texture. Serve it immediately while the bread is still puffed and the greens are freshly dressed for a restaurant-quality finish at home.

Ingredients for Savory Parmesan Pain Perdu with Poached Eggs and Greens

6 (1-inch-thick) slices baguette, cut on a diagonal
240ml de leche entera
3 large eggs, divided
110g grated parmesan
1 cucharada de mantequilla sin sal, suavizada
2 teaspoons red-wine vinegar plus a few drops for cooking eggs
3 cups baby greens (60g)
1 cucharada de aceite de oliva virgen extra

How to make Savory Parmesan Pain Perdu with Poached Eggs and Greens

Precalienta el horno a 204°C con la rejilla en el medio.

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 teaspoons 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 teaspoons 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.