Savory French Toast with Slow-Poached Eggs

Savory French Toast with Slow-Poached Eggs
24 servings


Ingredients Weights Measures
Poached Eggs
eggs (in their shells) - 48 each
French Toast
eggs 48 fl oz 24 each
half-and-half 12 fl oz 1-1/2 cups
KRAFT 100% Shredded Parmesan Cheese 1.5 lb. 3 cups
challah bread, cut into 1-inch-thick slices, left out overnight to dry 6 lb. 24 slices
champagne vinegar 4.8 fl oz 3/4 cup
GREY POUPON Classic Dijon Mustard 3.4 oz. 1/4 cup + 2 Tbsp.
shallots, minced 2.4 oz. 1/4 cup
olive oil 9.5 fl oz 1-1/2 cups
salt - 3/4 tsp.
pepper - 3/4 tsp.
mixed salad greens 3 lb. 1-1/2 gal.


POACHED Eggs: Poach eggs (in their shells) in 143ºF water 42 to 44 min. or until desired doneness.

FRENCH Toast: Whisk eggs and half-and-half until well blended. Add cheese to shallow dish. Dip bread slices, 1 at a time, in egg mixture, then press into cheese, turning to evenly coat both sides of each slice. Spray nonstick pan with cooking spray. Add bread slices; cook 3 min. on each side or until golden brown on both sides.

MIX vinegar, mustard and shallots, then drizzle in oil while beating with whisk until well blended. Season with salt and pepper. Add to salad greens; toss to coat.

FOR each serving: Place 1 cup salad on one side of serving plate; place 1 French toast slice on other side of plate. Carefully open 2 poached eggs; place next to toast slice.

Kraft Kitchens Tips

Make Ahead
Dressing can be made ahead of time. Store in sealed container in refrigerator until ready to use.
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Nutritional Information

Nutrition Information

Total fat
 43 g
Saturated fat
 13 g
 585 mg
 1240 mg
 55 g
Dietary fiber
 3 g
 1 g
 38 g
Vitamin A
 40 %DV
Vitamin C
 15 %DV
 45 %DV
 25 %DV