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Garlicky Chard-Stuffed French Toast #FrenchToastDay


Today we are celebrating National French Toast day, hosted by my friend Wendy at A Day in the Life on the Farm. What a line-up of sweet and savory! I love it.

Ingredients makes 6-8 slices
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.

Comments

  1. This is a nice twist on spanakopita, which I have been craving recently. I'll keep this recipe in mind because, you know, I'll keep craving something until I feed my inner foodie monster. Looks delish!

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  2. I love that you went savory with this challenge. I can't wait to try this.

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  3. Such a wonderful recipe! I love that it is a savory recipe, and all those flavors....yum!

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  4. Oh wow - that simply lokos to die for! Love it!

    ReplyDelete
  5. Love the sound of this - looks tasty too!

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  6. YUMMO, Love the swiss chard with in the filling.. covers all my nutrients and a delicious meal

    ReplyDelete

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