Savory French Toast with Swiss Chard and Eggs
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 31 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 352 milligrams
- Sodium
- 899 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Sugar
- 24 grams
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 cup cherry or grape tomatoes
1 large bunch Swiss chard, chopped (leaves and stems separated)
Kosher salt and freshly ground pepper
7 large eggs
1/2 cup whole milk
1 tablespoon finely chopped fresh sage
4 1-inch-thick slices brioche
4 slices Jarlsberg or gruyere cheese (about 3 ounces)
1/4 cup hot honey
Directions
- Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
- Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.