List of 79 recipes using Leavened bread

"Buttonhole" quail eggs

This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.

"Jules Bonnot" salad

Sometimes also called "Salade à Bonnot", this is a salad made with a chiffonade of green salad, diced Comté and Montbéliard sausages, grilled croutons and a good vinaigrette.

Auvergne soup

Auvergne soup, sometimes called "Soupe de raves", is a turnip and potato soup poured into a bowl over toasted croutons and diced Saint-nectaire cheese.

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Baby spinach salad

It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.

Bistro celery salad

A typical bistro-style salad with grated celery, mimosa eggs, diced cheese, croutons and grilled ham, tied together with a good remoulade sauce.

Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

Bread with Tomato

This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat! It only takes a few minutes to prepare and makes a delicious aperitif snack.

Broccoli salad with chervil-lemon mayonnaise

A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

Dandelion salad

Dandelion salad, a great classic of local and spring recipes, is simply dandelions served with lardons, croutons and a good vinaigrette dressing.

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

French onion soup

This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.

Gazpacho

Gazpacho is a cold soup of Spanish origin, most commonly associated with Andalusia, made with blended raw vegetables. It is served well chilled, often in the summer, as an appetizer or a light meal.

Green and red salad with sardines and eggs mimosa

This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.

Haut-Doubs Endive Salad

An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Julia salad

This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Panzanella

Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.

Refreshing summer salad

A deliciously refreshing summer salad recipe, very simple to make, tomatoes, green salad and croutons, ideal for hot summer days.

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.

Shiro-goma salad

Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad.

Smoked eggs

This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

Warm haricot bean salad

Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.

Tournedos Rossini

Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.

Auvergnat tartines

Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.

Baked leek and Camembert slices

In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.

bread-crust quiche

Use quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack. The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.

Bruschetta

Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella.

Bruschetta and mozzarella

A very tasty version of bruschetta with herbs and mozzarella.

Croque-monsieur complet

This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.

Croque-monsieur gourmand

This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.

Eggs meurette

Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.

French toast "cordon bleu"

You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before being fried.

Fried bread with leek and poached egg

A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.

Fried cheese toasties with avocado

Cheese toasties just got naughtier: pan-fried with butter, the French way. Serve with sliced avocado and lime juice for a delicious contrast of hot and crunchy with cold and yielding – and a clearer conscience!

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.

Greek style sandwiches

Grilled toast with purple pesto and feta, with hints of thyme and tomato.

Grilled ham and bechamel sandwiches

Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.

Ham and cheese slices with spring onions

In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..

Hot sesame-cream chicken tartines

Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown. [Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich, sometimes hot. The term is now catching on in English.].

Kérinou slices

These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.

Leek and egg frichti

A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.

Manou's zucchinis garnished

Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.

Mediterranean toast

On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.

Melting Epoisses on toast

Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.

Montbenoit's canapés

A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.

Montlebon toast

Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.

Mushrooms on toast, French style

This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.

Pan-fried cheese, egg and spinach toastie

Here's a new French twist on the famous American grilled cheese. This version plays on the great combination of spinach and eggs.

Savoury French toast

If you already love delicious French toast, you'll surely appreciate this surprisingly savory version, which is just as moist as ever, and can be eaten on its own or as an accompaniment to meat or vegetables, for example.

Scrambled eggs with butter-fried bread and fresh spinach

Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.

Smoked haddock and leek fondue tartines

These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.

Smoked tomato toast

This recipe makes delicious toast with cherry tomato compote, smoked bacon and cheese.

Soft Croque-monsieur with 3 cheeses

A croque-monsieur, soft, a bit inspired by French toast, and topped with cheeses before a trip to the oven.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

Tartine du pêcheur

This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.

Tender roasted carrots with avocado mayonnaise

Roasted new carrots with Provencal flavors, served with toasted bread and a delicious avocado mayonnaise.

Welsh (French Welsh Rarebit)

This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.

Winemaker's toast

These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.

Zucchini and tomato tartines au gratin

Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Home-made breadcrumb coating

The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.

Caesar salad

Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.

Pan con tomate

"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a slightly more sophisticated version.

Polpete

The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.