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...
See the full directions on my site

Nutritions

Calories
556

Sodium
1087mg
45% DV

Fat
19g
29% DV

Protein
33g
66% DV

Carbs
70g
23% DV

Fiber
4g
19% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 7g 36%

Polysaturated Fat 3g 24%

Monosaturated Fat 8g 50%

Cholesterol 22mg 7%

Sodium 1087mg 45%

Potassium 603mg 17%

Protein 33g 66%

% DAILY VALUE^*

Total Carbohydrate

Fiber 4g 19%

Sugar 11g 23%

Vitamin A 1041IU 20%

Vitamin B6 0.31999999999999995mg 15%

Vitamin C 5mg 9%

Calcium 451mg 45%

Iron 5mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.