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Sunday brunch: volume 3

“Why, sometimes I've believed as many as six impossible things before breakfast.”, Lewis Carroll [Alice in Wonderland]

The eggy bread is and wiil be linked in perpetuity with our grandma’s kitchen and the indolence of our summer vacation. But, the time has come and the eggy bread has finally earned its credits. The brunch frenzy proved to be the golden opportunity for this dish to finally claim its own place in the global rank of awesomeness.

In France is called «pain perdu», an extremely fitted name due to the fact that the most delicious eggy bread requires steal bread. Larousse Gastronomique refers to the dish as a dessert, but let’s not humor ourselves. Everyone knows that the dish can be easily be paired with extra crispy bacon and spicy, hard cheese.

*Eggy bread trivia:

The earliest known reference to the dish is in the Apicious, a collection of Latin recipes, under the name «another sweet dish», back in the 4th or 5th century b.C.  Other references placed it in the Medieval Europe, a time when cooks tried to utilize every crumb and they gave life back to stale bread by soaking it into a milk and egg mixture and then fried it in fat.

We present to you 2 different versions of eggy bread, one savory and one sweet, in order to satisfy everyone’s taste.

Savory eggy bread:

Ingredients:

6 slices of Lemonis bakery handmade schisto baguette

1 cup milk

2 eggs

butter

6 slices bacon

parmesan flakes

salt & pepper

Directions:

Whisk the eggs into a ball. Add the milk, some salt and some pepper and mix it gently until they homogenize. Put into a pan a large amount of butter and let it melt. At the same time, put the baguette slices into the egg-milk mix to soak. When the butter is ready and the bread slices soaked put them in the pan. The frying time is up to you and depends on how cripsy you like your eggy breads. In another pan put again some butter to melt and fry the bacon slices. In this case the time frame is also depend on you and the cprispiness level you desire to achieve, Serve the egg breads with the bacon and sprinkle on top of them the parmesan flakes. 

* For a lighter reasult you can grill the eggy bread and the bacon in a preheated oven at 180ºC

** The easiest way to make parmezan flakes is to use a peeler. 

Sweet eggy bread:

Ingredients:

6 slices of Lemonis bakery handmade schisto baguette

1 cup milk

2 eggs

butter

brown sugar

vanilla and almond Lemonis bakery ice cream

Directions:

The basic steps are exactly the same. The main and only difference is that when the eggy breads are almost done you sprinkle some brown sugar on both sides. Fry them for a bit longer until the sugar is caramelized and the bread slices get a brownish color. The ideal is to serve them with generous scoops of ice cream. Yes, both flavors if you ask me.

Enjoy!