Spiced French toast
A quick treat that will help to use up Easter's leftover hot cross buns
Pain perdu with confit leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 80g unsalted butter
- 1 heaped tsp Dijon mustard
- 8 baby leeks
- ½ small bunch of parsleyfinely chopped
- ½ tbsp capersdrained
- 1 tbsp white wine vinegar
- 4 large eggs
- 50ml whole milk
- 60g parmesanor vegetarian alternative, finely grated
- 4 thick slices tiger breador challah
- vegetable oilfor frying
Nutrition: Per serving
- kcal812
- fat52g
- saturates27g
- carbs48g
- sugars10g
- fibre10g
- protein34g
- salt2.2g
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.
