PAIN PERDU WITH CONFIT LEEKS

Pain perdu with confit leeks image

Enjoy a savoury version of pain perdu (French toast) with soft poached eggs, confit leeks and salty parmesan. It's brilliant for brunch or a special lunch

Provided by Good Food team

Categories Breakfast, Brunch, Lunch, Supper

Time 40m

Number Of Ingredients 11

Ingredients

80g unsalted butter
1 heaped tsp Dijon mustard
8 baby leeks
½ small bunch of parsley , finely chopped
½ tbsp capers , drained
1 tbsp white wine vinegar
4 large eggs
50ml whole milk
60g parmesan or vegetarian alternative, finely grated
4 thick slices tiger bread or challah
vegetable oil , for frying

Steps:

Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.

Nutrition Facts : Calories 812 calories, Fat 52 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium