I love this lighter take on Eggs Benedict made with Canadian bacon, Swiss chard and poached eggs on a whole wheat English muffin. Perfect for breakfast or brunch!
Swiss Chard Eggs Benedict
Swiss Chard Eggs BenedictTo lighten these, I skip the Hollandaise sauce which shaves off hundreds of calories, since the egg yolks are perfectly silky on their own! This is delicious, you won’t miss it!
Swiss Chard is a healthy leafy green vegetable in season in the Spring. It’s a great addition to this breakfast but you can also add chard to pasta, soups, salads, and more!
How To Make Poached Eggs:
- Crack eggs into individual small cups or ramekins.
- Bring a deep skillet filled with 2 to 3 inches of water to a boil. Add vinegar and salt. Reduce to simmer.
- Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
- Carefully drop eggs one at a time into the center of the pot.
- Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
- Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
What does Swiss Chard Taste Like?
The stems of Swiss Chard look a little like celery, and come in rainbow, red or green varieties. You eat the leaves and the stems. The leaves are similar to the taste of spinach, while the stems are crunchy and slightly sweet.
How To Select Swiss Chard
Select chard with fresh green leaves, avoid leaves that have turned yellow.
Swiss Chard Benefits
Swiss Chard is high in antioxidants and an excellent source of Vitamin C and A and a good source of magnesium.
You May Also Like:
- Fettucine with Swiss Chard and Poached Egg
- Crab Cakes Benedict
- Asparagus and Poached Eggs over Pasta
- Lentils and Asparagus with Poached Eggs
Swiss Chard Eggs Benedict
Ingredients
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/2 bunch, 6 cups Swish Chard, washed well, stems and leaves separated
- 1/2 cup white onion, diced
- 1/2 teaspoon kosher salt and black pepper, to taste
- 4 slices Canadian Bacon
- 4 large eggs
- 2 light multi-grain or gluten-free English muffins, toasted and split
Instructions
- Dice the stems of the chard, and slice the leaves.
- Heat a large skillet on medium-low heat; heat the butter and oil until melted.
- Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
- Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.
- Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
- To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.
Meanwhile, for the Poached Eggs:
- Crack eggs into individual small cups or ramekins.
- Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
- Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
- Carefully drop eggs one at a time into the center of the pot.
- Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
- Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
- Divide the muffin half among 4 plates.
- Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.
