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!
Yield: 4 servings
5 from 1 vote

Swiss Chard Eggs Benedict

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Brunch
Cuisine: American
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!

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.

Nutrition

Serving: 1Egg Benedict, Calories: 244kcal, Carbohydrates: 25.5g, Protein: 19.5g, Fat: 9.5g, Saturated Fat: 3g, Cholesterol: 202mg, Sodium: 1136mg, Fiber: 10g, Sugar: 4.5g
Freestyle Points: 4
Points +: 7