Tomato Parmesan Pain Perdu
Savory French toast is not only different, but is amazingly tasty! This Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce is hearty enough for any meat eater.
There’s a difference between the phrase French toast and the concept of French toast in regard to history. Some will say that French toast wasn’t invented until the 1700s, but the concept is centuries old. I think the phrase French toast wasn’t used until the 1700’s.
Where did French toast come from?
Initially called aliter dulcia it appears in a collection of Latin recipes from 1 CE. The Germans called it Arme Ritter which roughly translates to poor knight. The Italians call it tostées dorées and the French call it pain perdu. French Canadians call it pain doré. Finally, Austrians and Bavarians call it pafese or pofese. No matter what you call, it’s just plain delicious.
The concept is essentially the same; dip slices of bread into a mixture of eggs beaten with milk or cream. Sometimes there are sweet spices like cinnamon and nutmeg added to the mixture along with sugar. Top savory French toast with cheese, bacon, onions, gravy or ketchup. I’m not sure about the ketchup. No matter how it’s flavored, the soaked pieces of bread are then sautéed in butter until golden brown.
What is savory French toast?
Savory French toast is more appealing to me because I’m not a huge fan of all that sugary sweetness. I would choose a Cheddar cheese variety over a maple syrup and cinnamon version any day. In fact, I’ve even made a pizza stuffed French toast sandwich on my blog. It was oh so delicious.
Savory French toast makes a great base for delicious savory toppings like a spring greens salad with delicious balsamic dressing. Top a masala French toast with chutneys and chili sauces sprinkled with some cilantro. Go the comfort food route and top savory French toast with sausage gravy or even creamed chipped beef. My mouth is watering. I think I need to get in the kitchen and start cooking some of these ideas up.
This recipe came about because I thought hollandaise was extremely difficult to make. I’ve learned that it really isn’t that difficult. In fact, I’ve made it a couple of times and it’s pretty easy to make. But I thought it was and decided to make a sauce that was similar in consistency. So, a rarebit sauce came to mind. Especially after making the cremini rarebit.
What is rarebit sauce?
Rarebit sauce is a roux that has ale, mustard, Worcestershire sauce, and Cheddar or other sharp cheese. It is the sauce that tops toast in the recipe Welsh Rarebit (or rabbit). In this dish, the sauce gets poured over toast and then broiled until the sauce is browned.
Rarebit sauce is rich and creamy. The ale gives great body and flavor and combines perfectly with the mustard. There’s a debate about the mustard. I don’t think yellow mustard is the best choice for this sauce. Some use Dijon or whole grain. I use mustard powder. It adds that delicious mustard flavor without the vinegar kick from prepared mustard.
Of course, the type of beer makes a difference in flavor, too. I wouldn’t use a beer that you wouldn’t drink. Just like you shouldn’t use a wine you wouldn’t drink. The traditional recipe calls for a good dark brown ale. I’ve read that Guiness is not the best option. Maybe a porter instead of a stout? I have no idea because I am not much of a beer drinker. And especially not a craft or dark beer drinker.
Tips for poaching eggs.
Poached eggs are kind of like macaron. People don’t make them because they’re too difficult. And, well, I’m here to tell you that neither are difficult. You just have to arm yourself with some knowledge and practice your skills. No one stood up and walked perfect the first time as a baby. So why think practice won’t help you make the perfectly poached egg.
There are a couple of tricks you can use to minimize the whispy whites that happen when you poach eggs. First, add a little vinegar to the cooking water. No, the eggs will not taste like vinegar. A couple of tablespoons of vinegar will not make the eggs taste like vinegar. But a 1/2 cup or more? That might. Second, when cracking an egg there’s a thicker white and a thinner white. Cracking the eggs into a fine mesh strainer will remove the thinner whites. This also helps prevent those whispy white strings.
Once strained, put the eggs into custard cups. This will allow for a swift and easy motion when adding to the simmering water. Another option is to submerge custard cups into the simmering water, making sure that plenty of water covers the cups. Then carefully pour the eggs into the custard cups after straining.
How do you make tomato Parmesan pain perdu?
Most of the flavor for tomato Parmesan pain perdu is in the egg mixture. In additional to the eggs and cream, I’ve added tomato paste and Parmesan cheese to the mix. Oh, and don’t forget the garlic salt and black pepper to round out the flavors. The tomato paste colors the pain perdu giving it a slight pink color. That means the tomato flavor is in every bite of bread.
Some of the Parmesan cheese gets nice and crispy on the outside, too. Alternatively, you could dip the bread into Parmesan cheese after soaking in the egg mixture. This would give added Parmesan cheese and a deliciously toasted crunch to this dish. Keep any finished pain perdu warm in the oven while you finish the eggs.
While the pain perdu is cooking, start the water for the poached eggs. Strain them into custard cups to remove the thinner white. Stir 2 tablespoons of vinegar (I used tarragon just in case). Let the water come back up to a simmer. Carefully pour the eggs into the water and cook 3 to 4 minutes for a typically runny yolk or longer for a more cooked yolk. If you know me, you know I don’t like a runny yolk so I cook mine about 5 to 7 or even 8 minutes for a more cooked egg.
Just look at that rich and silky smooth sauce on top the poached egg. And that crispy tomato Parmesan pain perdu is the perfect vessel for all that deliciousness. I think I need to make more savory French toast recipes. Because they are perfect for breakfast, brunch, light lunch, and even dinner! This was a Meatless Monday dinner that I totally devoured! And I know you will, too.
Just look at that rich and silky smooth sauce on top the poached egg. And that crispy tomato Parmesan pain perdu is the perfect vessel for all that deliciousness. I think I need to make more savory French toast recipes. Because they are perfect for breakfast, brunch, light lunch, and even dinner! This was a Meatless Monday dinner that I totally devoured! And I know you will, too.
The color of bread really comes out in this photo. It has a fun pink tint to it from the tomato paste. And the color of the sauce gives a hint of the richness of every bite. Then the perfectly poached egg sprinkled with salt and pepper. See what I mean about it being basically a recipe for almost every meal? Breakfast, lunch, and dinner? It’s so hearty and packed with flavor. A light side salad would really round out a dinner, but it’s not necessary.
Tomato Parmesan Pain Perdu
Savory French toast is not only different, but is amazingly tasty! This Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce is hearty enough for any meat eater.
Ingredients
- 12 slices French bread, day old
- 1/2 cup fat free half and half
- 1 cup egg substitute
- 2 tablespoons tomato paste
- 1/3 cup Parmesan cheese, grated
- 2 teaspoons garlic salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons margarine
- 1 cup skim milk
- 1/2 cup fat free half and half
- 1/2 cup stout beer
- 2 tablespoons cornstarch
- 4 ounces extra sharp 2% cheddar cheese, shredded
- 8 large eggs
- 2 tablespoons tarragon vinegar
Instructions
- Preheat oven to 200.
- Place the bread slices in the bottom of a casserole dish.
- Combine next four ingredients (half and half through Parmesan cheese). Add 1 teaspoon garlic salt and 1/2 teaspoon black pepper. Stir to combine and pour over bread. Let the bread sit 5 to 10 minutes depending on how dry the bread is. Turn and allow to sit an additional 5 to 10 minutes.
- Heat a large skillet over medium heat. Add 1 tablespoon of butter or margarine and allow to melt. Add 4 slices of the bread and cook for 3 to 5 minutes or until brown. Turn the bread over and cook an additional 3 to 5 minutes. Remove to a plate and keep warm in the oven. Repeat with remaining bread and margarine.
- Combine the skim milk, 1/2 cup half and half, stout, cornstarch, remaining garlic salt, and remaining black pepper in a small saucepan. Bring to a boil and simmer, stirring occasionally, until thickened. Add cheese and stir until melted.
- Heat a skillet filled with 1 1/2 to 2 inches of water to almost boiling. Bubbles will start to form on the bottom and sides of the pan. Add 1 teaspoon white vinegar.
- Working with one egg at a time, crack them into a custard cup or small bowl first, then place the cup near the surface of the water and carefully slide the egg into the water.
- Turn off the heat, cover, and let the eggs cook at least 4 minutes or until the whites are cooked. If you desire a harder yolk, allow them to cook longer.
- Remove the eggs with a slotted spoon to a plate covered with paper towels.
- Place three slices of pain perdu on each of 4 plates. Top with two eggs and 1/2 cup of sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1239Total Fat 37gSaturated Fat 13gTrans Fat 2gUnsaturated Fat 20gCholesterol 411mgSodium 3119mgCarbohydrates 161gFiber 7gSugar 21gProtein 61g
Eat at your own risk.
I love these sandwiches. Thanks for sharing with 4 seasons blog hop. cheers and have a nice day.
This looks delicious. Visiting from Wake Up Wednesday Linky Party.
Wow! I never knew that French toast could go in a savory direction, but this sounds delicious!
Looks yummy! coming from sew crafty angel's linky.
This looks really good!! I am always looking for a new Sunday morning breakfast. TFS!! Stopping by from and co-hosting at Sew Crafty Angel's linky party and a follower. Here is what I shared this week: http://craftybrooklynarmywife.blogspot.com/2014/04/travel-neck-pillows.html
Please stop by my blog and FB page, have a look around and please follow me back. Thank you!!
This looks so delicious!
Thanks for joining the Link Up this week!
Pinned! Thanks so much 🙂
What a saga! You almost make a mini series out of it. Laughing. I love eggs. I thought I should share that up front, because it influences my opinion. The sauce is the bomb. The whole dish reminds me of a variation of eggs benedict, which is one of my fave dishes in all its guises.
I'm not a huge fan of the benedict unless they can hard cook the eggs. I'm not a runny egg person. S is, which is why I was striving for his to be that way, but not so much mine. I honestly thought I had cooked mine long enough.
Thanks for stopp by with such lovely compliments!
This sounds unreal, yum!
xx Kelly
Sparkles and Shoes
Kelly,
Thanks for stoppying by! I thought it was a rather different way to have French toast and eggs.