Savory French Toast With Swiss Chard And Eggs Recipes

SAVORY FRENCH TOAST

Steps:

• In a large bowl, whisk together the eggs, milk, thyme, salt, garlic powder, nutmeg, and black pepper.
• Preheat a large skillet over medium heat and add 1/2 - 1 tablespoon of olive oil, spreading it evenly around the pan. Dip both sides of the bread slices into the egg mixture, shake off the excess egg mixture, then place the bread in the skillet. Cook 2-3 minutes per side over medium-low heat, or until the bread is golden brown on each side. Remove from heat and repeat with remaining bread slices. Serve warm with eggs, bacon, or your favorite breakfast meats, and garnish with fresh herbs and a sprinkle of grated Parmesan.

SAVORY FRENCH TOAST

Steps:

• In a large bowl, mix together the eggs, milk, black pepper and parsley.
• Transfer the egg mixture into a flat bottom bowl. I often use a 9x13 baking pan to dip multiple slices of toast at once. Set aside.
• Poke each of the garlic toast about 10 times with a fork on each side. This will help the egg mixture soak in.
• Heat a skillet on medium heat.
• In the meantime, dip the toast slices in the egg mixture. Make sure to soak each side at least 10 seconds. You can also soak it longer.
• When the skillet is hot, carefully transfer the egg dipped toasts onto the skillet. Fit as many as you can comfortably. Cook about 4 minutes on each side, until both surfaces are browned and the toast is cooked through.Finish cooking the rest.
• Serve immediately with a handful of parmesan cheese and extra parsley. Or, use your favorite toppings.

SAVORY SWISS CHARD

Steps:

• In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

SAVORY FRENCH TOAST

Steps:

• Preheat oven to 350°. Arrange bread in a single layer in a greased 13x9-in. baking dish. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , In a large bowl, whisk eggs, milk, Parmesan, chives and pepper; pour over bread. Add sausage; sprinkle with cheese. , Bake, uncovered, 25-30 minutes or until edges are golden and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Sprinkle with additional chives., To Make Ahead: Prepare casserole as directed. Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed. Sprinkle with additional chives.

SAVORY FRENCH TOAST BAKE

Steps:

• Arrange half of the bread slices in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives., Pour half of the egg mixture over bread; sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD

Steps:

• Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
• Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
• Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
• Arrange bread slices in a single layer in the baking dish.
• Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
• Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
• Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
• Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
• Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.