Eibrot Swiss Version Of French Toast Food

EIBROT (SWISS VERSION OF FRENCH TOAST)

Steps:

• Cube bread into bite size pieces using a serrated knife.
• Dust cubed bread with cinnamon.
• Combine the eggs with the half & half, milk and vanilla.
• Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
• Heat oil and butter in a large skillet over medium-high heat.
• Cook the Eibrot in the heated skillet (you'll be doing this in several batches) until golden brown all over, tossing gently with a spatula to evenly cook on all sides.
• Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat.
• Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot.
• Remove to a serving plate, and repeat with remaning Eibrot.
• Serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream, on the side (optional).

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS

Steps:

• 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.