| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
So delicious! We didn’t change a thing. Even the kids really liked it (though they ate theirs deconstructed with the veggies on the side).