This is French toast turned into a practical savoury meal. It uses day-old bread, a handful of vegetables and eggs, so it works well when the fridge contains useful odds and ends rather than a planned dinner.

Ingredients

Metric US Ingredient

2 slices 2 slices day-old white bread

1 large 1 large egg For the bread soak.

60 ml ¼ cup unsweetened plant milk or water

1.25 ml ¼ tsp dried thyme or mixed herbs

Pinch Pinch salt, black pepper and garlic powder Garlic powder is optional.

75–90 g ¾ cup frozen mixed vegetables

5 ml 1 tsp olive oil Plus a little more if the pan is dry.

1.25 ml ¼ tsp dried herbs For the vegetables.

2 large 2 large eggs For poaching.

5 ml 1 tsp clear vinegar Optional, for the poaching water.

Method

Whisk the 1 egg, 60 ml plant milk or water, 1.25 ml herbs and a pinch of seasoning in a shallow bowl.

Lay the 2 bread slices in the mixture for 1 to 2 minutes per side, until they have absorbed the liquid without falling apart.

Heat the 5 ml olive oil in a frying pan over medium heat. Add the 75–90 g frozen vegetables and 1.25 ml dried herbs, then cook for 5 to 6 minutes until hot and lightly browned. Season and keep warm.

In the same pan, cook the soaked bread for 2 to 3 minutes per side until golden and crisp, adding a little more oil only if needed.

Meanwhile, bring a saucepan of water to a very gentle simmer and add the optional 5 ml vinegar.

Crack each of the 2 eggs into a small cup, slide them into the water and poach for 3 to 4 minutes, until the whites are set and the yolks remain soft. Lift out and drain.

Put the savoury bread on a plate, spoon over the warm vegetables and top with the poached eggs. Serve immediately.

Useful notes

Equipment

Shallow bowl
Frying pan
Small saucepan
Two small cups
Slotted spoon

Substitutions

Use dairy milk instead of plant milk if preferred.
Replace the mixed vegetables with leftover cooked vegetables, reducing the pan time because they only need reheating.
Serve with one fried egg instead of two poached eggs for an even simpler version.

Allergen notes

Contains egg and wheat.
May contain milk depending on the bread and milk used; check plant-milk and bread labels for other allergens.

Storage

This dish is best assembled and eaten immediately. Cooked vegetables can be refrigerated separately for up to 2 days and reheated thoroughly; cook the soaked bread and poached eggs fresh.

Tips

Day-old bread absorbs the seasoned egg without becoming as fragile as very fresh bread.
Keep the poaching water at a gentle simmer rather than a rolling boil.
Dry wet leftover vegetables before frying so the bread and topping remain crisp rather than steamy.

Savoury Pain Perdu with Vegetables

Recipe summary