Insights

This Bastille Day, Host Your Own Petit Dejéuner

If you didn’t know already, Plated Head Chef Elana loves Paris. After studying at the Sorbonne a few years back—and many countless visits—she has continued to pull cooking inspiration from the French in her day-to-day life. With Bastille Day coming up fast (it’s on July 14th, FYI!), we decided what better way to celebrate than with our very own petit dejéuner. So, ring in the holiday like Chef Elana with our go-to recipes.

(ps. if your celebrations go beyond breakfast, we have recipes for that, too.)

Homemade jam + baguette

The most typical petit dejeuner simply consists of cafe au lait and some sort of bread and jam. Most often, that bread is a baguette, and it’s served sliced alongside a pat of butter and homemade jam. Light breakfast heaven.

Cafe au lait 

First thing’s first, you’re going to need a very French coffee situation. If you’re someone who already adds a fair amount of milk and sugar to their coffee, this recipe is for you.
Ingredients
1 cup milk
1 cup brewed hot coffee
Instructions
Heat 1 cup milk in a saucepan over medium-low, whisk until milk is steamy and lightly foamy. Brew your favorite coffee bean, whatever your preferred method (see this guide for inspiration). Divide milk between two large bowls (it’s the French way!) add coffee, stir, and drink slowly as if you were in Paris.

Activated Charcoal Crepes 

While crepes are not technically a part of petit dejeuner, we thought you might want to have a recipe on hand. This recipe comes from Plated Chef Shanna, and let us just say, it is GOOD. You can fill your crepe with whatever your heart desires, from lox and cheese to simple butter and sugar.
Ingredients
1.75 cup (230g) AP flour
3 eggs
.25 tsp salt
2 cups milk
2 tbsp melted butter
1-2 tbsp activated charcoal
Instructions
In a large bowl add flour, eggs, salt, charcoal, and melted butter.  Using a whisk, gradually beat in the milk until a smooth batter forms with no lumps.
Heat a lightly buttered crepe pan or large non-stick skillet over medium-high heat. Once hot, pour just enough batter into the pan to create a thin layer, then tip and rotate to spread batter as thinly as possible.
Cook about 1–2 minutes on each side and serve hot with your fave fillings.

Egg soldiers

You can thank Plated Chef Liz (and her family) for this one. Her aunt-in-law (it’s a thing) grew up in France and has passed down many a recipe, including this one, which is lovingly called “Dippy Eggs.” Often served when the family was little and home sick, you can pop these eggs into shot glasses alongside buttery toast and let everyone dip away!

Ingredients
6 eggs
4 slices brioche bread
Butter for spreading
s+p
Instructions
Preheat oven to 450 degrees.
In a medium pot over medium heat, bring about 3 inches of water to a simmer (needs to be enough to cover eggs by at least one inch). Using a slotted spoon, carefully lower eggs into the water, return pot to a simmer, and cook eggs for approximately 4 minutes. For most accurate results, begin the 4-minute timer once the water returns to a simmer. Remove eggs from pot and run under cool water. Once cool enough to handle, carefully slice off the tip of the egg, revealing the perfectly warm, luxurious yolk.

Meanwhile, butter slices of brioche bread on both sides, season with salt to taste, and arrange on a baking sheet. Transfer bread to oven and toast until bread is golden and butter is melted, 7-8 minutes. Remove from oven and cut into 3/4 inch strips. These are your soldiers!

Use the toast soldiers to dunk into the unctuous yolk. Use a small spoon to scoop out the egg white when that golden center is gone.

Croque Madame

Looking for something a bit more filling? No shame. The French made the humble ham and cheese sandwich glorious when they smothered it with rich béchamel and then put an egg on it. Our take will fulfill all your Parisian dreams.

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