Pain perdu with confit leeks
- Preparation and cooking time
- Serves 2
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
- STEP 1
- STEP 2
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.
- STEP 3
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.
- STEP 4
Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.