Savory French Toast with Swiss Chard and Scrambled Eggs

Votes: 1

How to Make - Savory Swiss Chard and Egg French Toast

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 31 G., saturated fats 10 G., proteins 23 G., carbohydrates 51 G., fiber 4 G., cholesterol 352 mg, sodium 899 mg, sugar 24 G.

Savory French toast is perfect for breakfast, lunch, or dinner. Soaked in an egg mixture, the bread is pan-fried and served with melting cheese, a topping of braised Swiss chard and cherry tomatoes, and topped with a fried egg. The highlight of this simple yet delightful dish is the tangy honey. Drizzle it over the toast and eggs for a delicious blend of contrasting flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
1 small onion, thinly sliced
1 cup cherry tomatoes or grape tomatoes
1 large bunch chard, chopped (leaves separated from stems)
7 large eggs
0.5 cups whole milk
1 tbsp finely chopped fresh sage
4 slices brioche, 2.5 cm thick.
4 slices Jarlsberg or Gruyere cheese (about 90 g)
1/4 cup hot honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brioche bun, Jarlsberg cheese, Gruyere cheese, chard, cherry tomatoes, eggs, milk, sage, honey

Cooking the dish according to the recipe:

Preheat oven to 95°C.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes, and Swiss chard stems and cook until the vegetables are tender, about 5 minutes.

Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper to taste. Transfer to an ovenproof dish and keep in a warm oven.
Wipe out the pan and return it to the stove.
In a baking dish, combine 3 eggs, milk, sage, 1 teaspoon black pepper, and 1/2 teaspoon salt. Place the bread in the dish, turning the slices once or twice to ensure they are completely coated with the egg mixture.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Carefully remove the bread from the egg mixture, letting any excess drip back into the pan. Cook the toast in the skillet until golden brown, about 3 minutes per side.
Place on a baking sheet, place a slice of cheese on top and place in the oven until the cheese melts.
Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 5 minutes.
Divide the French toast among plates. Top with vegetables and an egg, season with salt and pepper. Drizzle with hot honey.