A creative twist on the common poached egg, Parmesan Baguette With Poached Egg and salad is a delicious brunch dish.
You Will Need:
6 (15mm-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
1 tablespoon extra-virgin olive oil
2 cupc mixed leaf salad
Method:
Preheat oven to 160C with rack in middle.
Butter a shallow baking dish or a 22 cm pie dish
Arrange bread in 1 layer in dish.
Whisk together milk, 1 eggand 1/4 tsp 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 cm 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 slight simmer to how you desire them firm whites with runny yolks 2 to 3 minutes
Meanwhile toss salad greens with remaining 2 tsp vinegar oil and 1/8 tsp salt.
Divide bread 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.
