3ouncesgrated Pecorinoor Parmesan cheese, plus more for serving
freshly ground black pepper
8thick slicescrusty peasant style loafor thick slices of brioche, (see recipe note #1)
4tablespoonsunsalted butterdivided, (see recipe note #2)
2cupsmixed baby greensor baby spinach or arugula
extra virgin olive oilfor drizzling
flaky sea saltsuch as Maldon, optional
To make egg mixture:
In a medium bowl, whisk together eggs, milk, Pecorino and pepper. Pour into a shallow baking dish.
Dredge each side of bread slices in batter and transfer to dry plate.
Heat a large, cast iron skillet (or other nonstick skillet) over medium heat. Add 2 tablespoons butter. When butter sizzles, add 4 bread slices. Fry on both sides until golden brown. Repeat with remaining bread slices. (see recipe note #3)
Divide bread and mixed baby greens among 4 serving plates (see recipe note #4); sprinkle with flaky salt (if desired), a few grinds of freshly black pepper, a final sprinkle of cheese, and drizzle with olive oil. Serve.
This is a great way to use up bread that's past it's prime (i.e., stale). But you can also use fresh bread, just take care not to smash its delicate center or you'll have dense French toast.
I like to use unsalted butter for this as Pecorino and Parmesan are both quite salty. However, salted butter works well too, just take care with the flaky salt finish at the end.
Serve the slices hot as you go or keep the first batch warm in a 200˚F oven on a baking sheet or oven safe platter while you fry the second batch.
I like to scatter baby greens over one slice of toast and top with a second slice and finish with cheese, flaky salt, pepper and olive oil. See video for exactly how I like to do this!
This dish is rich and surprisingly filling. Note that light eaters may prefer a single slice.