Savory French Toast with Swiss Chard and Scrambled Eggs

Ingredients:

• 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

Preparation:

1. Preheat oven to 95°C.
2. 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.
3. 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.
4. Wipe out the pan and return it to the stove.
5. 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.
6. 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.
7. Place on a baking sheet, place a slice of cheese on top and place in the oven until the cheese melts.
8. 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.
9. Divide the French toast among plates. Top with vegetables and an egg, season with salt and pepper. Drizzle with hot honey.