Eggs Benedict is a classic, but have you tried it with Swiss chard? It’s like discovering a song that you loved in your childhood – comforting yet unexpectedly refreshing. The earthy flavor of Swiss chard mingles perfectly with the creamy hollandaise and runny yolk, making it feel like a cozy blanket on a chilly morning.
Steps
- Prepare the Swiss chard by dicing the stems and slicing the leaves. Heat a large skillet over medium-low heat, melt the butter and olive oil together.
- Add diced onions to the skillet with a pinch of salt and pepper. Stir occasionally and cook until onions are translucent, about 5 minutes.
- Increase the heat to medium-high and add the chard stems with 1/4 cup of water. Cover and cook until the stems are soft, approximately 8 to 10 minutes.
- Stir in the chard leaves and 1/2 teaspoon of salt, cooking until the leaves are wilted, about 2-3 minutes. Transfer to a dish and keep warm.
- In the same skillet, cook the Canadian bacon over medium-high heat until lightly browned on both sides, about 1 minute per side. Set aside.
- To poach the eggs, crack each into separate small cups. Boil water in a deep skillet, adding vinegar and salt, then reduce to a simmer.
- Stir the simmering water to create a gentle whirlpool, helping to keep the egg whites intact. Carefully drop eggs one at a time into the center.
- Simmer eggs for 2 minutes, then turn off the heat and cover. Let the eggs sit for an additional 2 minutes, then remove with a slotted spoon onto a paper towel-lined plate.
- Toast and split the English muffins, placing each half on separate plates. Top each muffin half with a slice of bacon, a portion of the cooked chard, and a poached egg.
Ingredients
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/2 bunch (approximately 6 cups) Swiss chard, washed thoroughly, stems and leaves separated
- 1/2 cup diced white onion
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 4 slices Canadian bacon
- 4 large eggs
- 2 light multi-grain or gluten-free English muffins, toasted and split
Nutritional Values
Calories: 976 kcal | Carbohydrates: 102 g | Protein: 78 g | Fat: 38 g | Saturated Fat: 12 g | Cholesterol: 808 mg | Sodium: 4544 mg | Fiber: 40 g | Sugar: 18 g
FAQ
- What makes Swiss Chard Eggs Benedict lighter than the traditional version?
- Swiss Chard Eggs Benedict is lighter because it skips the Hollandaise sauce, which significantly reduces calories since the egg yolks provide a naturally silky texture.
- How do you poach eggs perfectly?
- To poach eggs, crack them into individual small cups. Bring a deep skillet of water to a boil, add vinegar and salt, and reduce to a simmer. Stir the water to create a whirlpool effect, and carefully drop in the eggs one by one. Simmer for 2 minutes, then turn off the heat, cover, and let sit for another 2 minutes before removing the eggs with a slotted spoon.
- What does Swiss chard taste like and how should I select it?
- Swiss chard leaves taste similar to spinach, while the stems are crunchy with a slight sweetness. When selecting Swiss chard, choose ones with fresh green leaves and avoid any that have turned yellow.
- What are the nutritional benefits of Swiss chard?
- Swiss chard is rich in antioxidants and provides a great source of vitamins C and A, as well as a good amount of magnesium.
- Can Swiss chard be used in other dishes?
- Yes, Swiss chard is versatile and can be added to various dishes such as pasta, soups, and salads to enhance flavor and nutrition.
Tips
- When poaching eggs, crack each egg into a separate small cup or ramekin first. This will make it easier to gently drop them into the simmering water and help maintain a consistent shape.
- Stir the water in the pot to create a gentle whirlpool before adding the eggs. This motion helps the egg whites wrap around the yolk, resulting in a more compact and visually appealing poached egg.
- To ensure the Swiss chard remains vibrant and flavorful, separate the stems from the leaves before cooking. Cook the stems first as they take longer to soften, then add the leaves towards the end to prevent overcooking.
- Use a slotted spoon to remove poached eggs from the water and place them on a plate lined with paper towels. This helps to drain excess water, preventing your English muffin from becoming soggy.
Equipment
- Ramekins or small cups (for cracking eggs into)
- Deep skillet (for poaching eggs)
- Slotted spoon (for removing poached eggs)
- Large skillet (for cooking chard and Canadian bacon)
