Active Time

　　15 min

　　Total Time

　　1 hr

　　We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad.

　　

Ingredients

Makes 2 servings

　　6 (1-inch-thick) slices baguette, cut on a diagonal

　　1 cup whole milk

　　3 large eggs, divided

　　1/2 cup grated parmesan

　　1 tablespoon unsalted butter, softened

　　2 teaspoons red-wine vinegar plus a few drops for cooking eggs

　　3 cups baby greens (2 ounces)

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.

　　

Step 3

Whisk together milk, 1 egg, and 1/4 teaspoon 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.

　　

Step 4

Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.

　　

Step 5

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).

　　

Step 6

Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.

　　

Step 7

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.