Yes, French toast is wonderful as a sweet breakfast dish — but it doesn’t have to be sweet, and for that matter, it doesn’t have to be just for breakfast. Today’s recipe adds parmesan cheese, garlic and pepper flavors to the classic bread and eggs, then tops the toast with green salad and poached eggs. This dish would make a great supper. It comes to us from the Maine Stay Inn & Cottages in Kennebunkport, where you can stay in a historic 1860 house (or retreat to a private cottage), explore the town, and of course enjoy a gourmet breakfast every day.
12 slices baguette, cut ¾” thick on a diagonal
1 cup whole milk (or ¾ c 1% milk and ¼ c cream or half and half)
3 large eggs for egg soak
Dash garlic powder
1/8 teaspoon pepper (half black and half cayenne)
8 eggs for poaching
1/2 cup grated parmesan
2 cups baby greens
3 teaspoons red wine vinegar
1 tablespoon olive oil
Kosher salt and pepper to taste
1 – 2 Tbsp butter
Whisk together milk, eggs, and spices. Place bread in bowl and let stand 5-7
minutes. Meanwhile, place 1-2 T butter in a glass 9 x 13 baking dish. Once
melted and bubbling, remove from oven and spread butter around. Transfer
soaked bred to pan and sprinkle with cheese. Bake at 350 degrees until
puffed and golden, about 25 minutes.
Bring 2 inches water to a boil with a teaspoon red wine 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 tsp. vinegar, oil, and salt and
pepper to taste.
Divide French Toast between 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 and top with a sprinkle of parmesan.