Monday, February 25, 2013

dîner français

Happy Monday, friends.

I found this recipe the other day and tried it this evening because I was in the mood for French food which is my absolute favorite food to make or eat - at any meal. Plus, since it ends up as an open-faced sandwich, you eat it with a knife and fork and can pretend you're sitting at an outdoor cafe in Paris at 2 p.m., with a view of the Eiffel Tower, with a bottle of champagne, and a few macaroons.
...and back to reality.

You lightly (or not so lightly) butter a few slices of brioche and broil them until browned.

Place a few slices of Gruyere cheese on the bread. I only wished I'd used more because can one ever have too much Gruyere?

For the frisee salad vinaigrette, I used the juice from two meyer lemons that I had on hand with olive oil, scallions and a bit of salt and pepper.

 I popped the brioche topped with Gruyere in the oven for a minute, until I saw this...

...I made a few eggs quickly and this is how it turned out.

I served it on my plates that are French inspired and similar to the plates served at Bouchon - Thomas Keller's French bistro that he designed so he would have somewhere to eat after cooking fine French cuisine at French Laundry. Even the butter is outstanding there. I should open the Bouchon cookbook this weekend...that would give me a reason to start researching for my trip to Paris...


Good night, friends.
Bonne nuit, mes amis. 

Your friend,

Below is the recipe from Food & Wine - March 2013.
I used meyer lemons and instead of fried eggs, I made lightly scrambled eggs and skipped the prosciutto. I would add more Gruyere cheese the next time.
  1. Six 1-inch-thick slices of brioche
  2. 2 tablespoons unsalted butter, plus softened butter, for brushing
  3. 6 ounces frisée, torn into bite-size pieces (3 cups)
  4. 1/4 cup lightly packed parsley leaves
  5. 2 scallions, thinly sliced
  6. 2 tablespoons fresh lemon juice
  7. 2 tablespoons extra-virgin olive oil
  8. Kosher salt
  9. Freshly ground pepper
  10. 6 large eggs
  11. 1/2 pound Gruyère cheese, thinly sliced
  12. 12 thin slices of prosciutto (6 ounces)
  1. Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
  2. In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
  3. Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.
  4. Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.


  1. we are so having this for dinner tomorrow....thanks for sharing!

  2. :) meyer lemons and use extra Gruyere! Enjoy.

  3. We had this for dinner was absolutely delicious. We have never had this before...thanks for the post & recipe...looking forward to future dinner suggestions!