Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce

March 31, 2014

This savory pain perdu (French toast) is the base of this interesting type of eggs benedict. The sharp rarebit sauce on top is the perfect finishing touch!

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

Preheat oven to 200. Place the bread slices in the bottom of a casserole dish. Combine next four ingredients (half and half through Parmesan cheese). Add 1 teaspoon garlic salt and 1/2 teaspoon black...
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Nutritions

Calories
556

Sodium
1087mg
45% DV

Fat
19g
29% DV

Protein
33g
66% DV

Carbs
70g
23% DV

Fiber
4g
19% DV