Pass the Cookbook: Chard & Green Garlic-Stuffed French Toast

This month the Pass the Cookbook crew - under the leadership of Kita, the culinary force behind Pass the Sushi - is cooking from Erin's pick. Erin blogs at The Spiffy Cookie and chose a cookbook I've actually reviewed for the publisher: Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, the authors of the Love & Olive Oil blog.

Here's my review with three dishes, including Grapefruit-Barley Risotto, Grapefruit-Rosemary Risotto, and Earl Grey Panna Cotta. I was tickled that Erin picked three dishes for Pass the Cookbook that I didn't make earlier. Awesome. We could choose from: Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. I opted for the savory French toast as a starting point. I subbed in feta cheese and used greens from our High Ground Organics CSA. This was a delicious dinner!

makes 6-8 slices

Ingredients

For the filling

• splash of olive oil
• 2 green garlic, thinly sliced
• 4 C chard, chiffonade
• ½ C whole milk ricotta cheese
• ½ C feta cheese, crumbled
• 1 t lemon zest
• 1 T chopped fresh basil
• freshly ground salt
• freshly ground pepper

For the French toast

• 1 loaf French bread, cut into six or eight 1-1/2-inch-thick slices
• 3 large eggs
• pat of butter
• splash of olive oil

For the topping

• 2 C marinara sauce, warmed
• 1 T chopped fresh basil
• splash of olive oil
• basil leaves for garnish

Directions

For the filling

In a large skillet over medium heat, add the oil. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1-2 minutes. Let cool then coarsely chop.

In a small bowl, combine chopped spinach, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

For the French toast
Using a small serrated knife, cut a horizontal pocket in the side of each slice of bread. Gently fill with 1-2 tablespoons on filling and press closed.

In a shallow dish, whisk together the eggs, milk, salt, and garlic powder.

In a large non-stick skillet over medium-high heat add one tablespoon of oil. Working with one slice at a time, dip into egg mixture, flipping to coat both sides. Place in pan with the hot oil.

Repeat with 2-3 more slices without overloading the pan. Cook for 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed.

For serving

Transfer to plates, spoon warm marinara over top, and serve.

Here's what the rest of the crew made...

An InLinkz Link-up

And this round, there's a giveaway, thanks to our hostess for the month and thanks to Quirk Books for sponsoring the giveaway. Thanks, Erin!...

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