Savory Parmesan French Toast with Ham & Eggs
Wines of Southwest France
Domaine des Terrisses 2017 Rosé (Gaillac)
A blend of Mauzac, Loin de l’Oeil and Sauvignon from Gaillac gives notes of flowers, acacia and hawthorn. The wine is crisp and balanced and leaves your palate clean and fresh for the next bite.
Château Coutinel 2016 On l’appelle Negrette (Fronton)
Negrette from Fronton with its classic notes of mature fruits and violet bring a crunchy and fruity lift to the plate.
Domaine du Tariquet 2017 Premières Grives Gros Manseng (Côtes de Gascogne)
100% Gros Manseng, made with very ripe grapes from the first chills in late autumn. Its exotic and dynamic freshness mixed with perfectly balanced sweetness lead to a beautiful harmony.
Domaine Georges Vigouroux 2017 Gouleyant Rosé (Cahors)
100% Malbec, bright lively pink color, aromatic nose of blackcurrants and raspberries. This light rosé makes a fruity, vivacious companion to the tartine.
5 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 cup whole milk
3 large eggs
½ cup grated Parmesan, plus extra as garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
6 1” thick slices sourdough bread
3 cups baby arugula
3 ounces sliced Bayonne ham, torn into bite size pieces
In a large skillet over low heat, combine 2 tablespoons olive oil and butter; cook until melted.
Meanwhile, whisk together milk, eggs, and Parmesan and season with salt and pepper. Dip the bread slices in the egg mixture. Don’t let the slices soak too long.
Increase skillet heat to medium-high and add the bread slices and cook until browned on both sides. Remove from pan and keep warm.
Meanwhile, toss the arugula, remaining olive oil, and ham together and season with salt and pepper. When the bread is toasted, place on a plate and top with the salad. Garnish with Parmesan cheese, and, for extra pizzazz, top with a sunny-side up egg.
Recipe + Photography Credit: Culture Cheese