Pain perdu with confit leeks recipe | Good Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 80g unsalted butter
- 1 heaped tsp Dijon mustard
- 8 baby leeks
- ½ small bunch of parsley finely chopped
- ½ tbsp capers drained
- 1 tbsp white wine vinegar
- 4 large eggs
- 50ml whole milk
- 60g parmesan or vegetarian alternative, finely grated
- 4 thick slices tiger bread or challah
- vegetable oil for frying
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