Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce

Ah, #MeatlessMonday. Sometimes I despise you and sometimes I am truly excited to create the recipe I’ve schedule. This week, I was truly excited to make this dish. Here’s how it went down:

S had to renew his SPO license. This requires him to be off at least 2 days: one for the piss test and one for the renewal. He planned on being off last Monday and Tuesday. Yeah.

Monday: Snow. That is all.
Tuesday: Piss test and home.
Wednesday: Attempt a license renewal but forgot suit coat. *sad face*
Following Monday: Renewal accomplished!

I know some of you are wondering why he would need to take off another day for the renewal. Here’s the thing. If you’re not in line by 4:30am, you WILL NOT get served that day. Yes. They open at 8:30am like most government businesses, but this office is…let’s just say special. There’s few employees and they take their sweet assed time getting through all the people that stand in the freezing cold in a vain attempt at renewing a security or SPO license.

This, coupled with my quarter reporting, meant we skipped #MeatlessMonday an had #MeatlessTuesday. Why not just skip the meat free meal then? Because. I was UBER excited to create this recipe, try it, and see how it worked out. It was honestly one of those things I just had in my mind that I was going to make and that was that!

So, come Tuesday S says, “But it’s Salad Tuesday!” “I know, but we skipped #MM and I REALLY wanted to make this.” Wednesday. “What’s for dinner?” “Tex-Mex Steak Salad with Chipotle Ranch Dressing.” “But it’s not Salad Tuesday!” “I know, but the steak needed cooking.” Thursday. “What’s for dinner?” “Tortellini Soup with Chicken Sausage.” “But it’s not Slow Cooker Thursday!” Ya get the point. It was like that all. Everything was shifted a day because I was too tired to cook when I got home Monday.

I then realized that I am now spoiled rotten and am not sure I can do the Metro thing again. That drive from the station to the apartment is KILLER! 30-45 minutes for half the miles. UGH! I don’t know what I’m going to do when he gets a real job where the just MIGHT appreciate him and not treat him like gum on the bottom of their shoe. Seriously. 

So,by the time I got home Monday, it was too late to even think about making anything and we ordered Chinese.  LOL  But since I REALLY wanted to make this, it was Tuesdays meal.  I wasn't sure how he'd like it and don't think he did.  But I thought it was tasty.  The savory tomato and Parmesan flavor from the bread is a delicious base to the poached eggs (that were runny this time...YAY!) and the sharp cheddar and stout flavors in the sauce make for a very interesting #MeatlessMonday meal.  However, it's not good for lunch the next day.  Just saying.

So, step out of your comfort zone and make some savory pain perdu for dinner!

Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce

Recipe by A Kitchen Hoor (@AKitchenHoor)

 

Ingredients

• 12 slices French bread, day old
• 1/2 cup fat free half and half
• 1 cup egg substitute
• 2 tablespoons tomato paste
• 1/3 cup Parmesan cheese, grated
• 2 teaspoons garlic salt, divided
• 1 teaspoon black pepper, divided
• 3 tablespoons margarine
• 1 cup skim milk
• 1/2 cup fat free half and half
• 1/2 cup stout beer
• 2 tablespoons cornstarch
• 4 ounces extra sharp 2% cheddar cheese, shredded
• 8 large eggs
• 1 tablespoon tarragon vinegar

Cooking Directions

1. Preheat oven to 200.
2. Place the bread slices in the bottom of a casserole dish.
3. Combine next four ingredients (half and half through Parmesan cheese). Add 1 teaspoon garlic salt and 1/2 teaspoon black pepper. Stir to combine and pour over bread. Let the bread sit 5 to 10 minutes depending on how dry the bread is. Turn and allow to sit an additional 5 to 10 minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of butter or margarine and allow to melt. Add 4 slices of the bread and cook for 3 to 5 minutes or until brown. Turn the bread over and cook an additional 3 to 5 minutes. Remove to a plate and keep warm in the oven. Repeat with remaining bread and margarine.
5. Combine the skim milk, 1/2 cup half and half, stout, cornstarch, remaining garlic salt, and remaining black pepper in a small saucepan. Bring to a boil and simmer, stirring occasionally, until thickened. Add cheese and stir until melted.
6. Heat a skillet filled with 1 1/2 to 2 inches of water to almost boiling. Bubbles will start to form on the bottom and sides of the pan. Add 1 teaspoon white vinegar.
7. Working with one egg at a time, crack them into a custard cup or small bowl first, then place the cup near the surface of the water and carefully slide the egg into the water.
8. Turn off the heat, cover, and let the eggs cook at least 4 minutes or until the whites are cooked. If you desire a harder yolk, allow them to cook longer.
9. Remove the eggs with a slotted spoon to a plate covered with paper towels.
10. Place three slices of pain perdu on each of 4 plates. Top with two eggs and 1/2 cup of sauce.

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