Buttered leeks & parmesan pain perdu

Buttered leeks & parmesan pain perdu

Posh Toast
30 mins

French toast is a favourite in diners and greasy spoons all over the world but the truly posh call it ‘pain perdu’. Plenty of butter and long, slow stewing in wine make the leeks meltingly spectacular.


Quantity Ingredient
50g butter
1 garlic clove, bashed
few thyme sprigs
75ml white wine or water
3 leeks, trimmed, cut into 5cm pieces then halved lengthways
3 large eggs
100ml milk
25g parmesan, finely grated, plus extra to serve
4 slices white farmhouse bread
freshly ground black pepper


  1. Place half the butter, the garlic, thyme and wine or water in a shallow pan over a medium heat and simmer until the butter has melted. Add the leeks, gently toss in the buttery liquid and season with salt and pepper. Cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes or until the leeks are tender and the liquid has evaporated. Set aside to cool a little.
  2. Meanwhile preheat the oven to 140°C fan.
  3. In a jug, beat together the eggs, milk, grated Parmesan and seasoning. Place the bread in a shallow dish in a single layer and pour over the egg mixture. Leave to soak for 5 minutes on each side. Melt half of the remaining butter in a frying pan over a low heat. Transfer two of the soaked bread slices to the pan and fry for 2 minutes on each side, or until golden brown. Transfer to a baking tray and keep warm in the oven whilst you cook the remaining slices in the same way.
  4. Spoon the warm leeks over the eggy bread, top with grated Parmesan and a little black pepper.
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