Pain perdu with confit leeks served on a plate

Pain perdu with confit leeks

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal812
fat52g
saturates27g
carbs48g
sugars10g
fibre10g
protein34g
salt2.2g
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Ingredients

Method

  • STEP 1

    Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.

  • 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.

Goes well with

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