Swiss Chard Eggs Benedict
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!
(6 cups Swish Chard, washed well, stems and leaves separated)
kosher salt and black pepper
light multi-grain or gluten-free English muffins
(toasted and split)
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.
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Printed from Skinnytaste: https://www.skinnytaste.com/swiss-chard-eggs-benedict/