Chef Ben chose a French dish this week: Savory Pain Perdu (like French toast, but with cheese instead of sugar) and greens with a poached egg. Of course, steak is the perfect accompaniment to…um…everything, according to Ben, so that’s what we did. We all loved the delicious contrast of what amounts to giant, warm, custardy cheesy croutons on a simply dressed salad with a poached egg and steak. I particularly loved that it was easy peasy lemon squeezy. We served cantaloupe with prosciutto on the side.
We tend to tweak recipes a lot depending on ingredient availability, taste, and desired quantities, but this week we stayed pretty true to this:
