How To Make Swiss Chard Eggs Benedict
Make your brunch meals more special with this light eggs benedict served on a bed of bacon and fresh swiss chard. Whip this up in just 30 minutes.
Dice the stems of the chard, then slice the leaves.
Heat a large skillet on medium-low heat, then add the butter and oil and heat until melted.
Add the onions with a pinch of salt and pepper.
Cook, stirring occasionally, for 5 minutes, until the onions become translucent.
Bring the heat up to medium-high, then add the stems with ¼ cup of water.
Cover and cook for 8 to 10 minutes, until soft.
Add the chard leaves with ½ teaspoon of salt; then cook for 2 to 3 minutes, until wilted. Set aside on a dish and keep warm.
To the skillet on medium-high heat, add the bacon, then cook for 1 minute, until lightly browned on each side. Set aside.
Crack the eggs into individual small cups or ramekins.
Bring a pot of water to a boil.
Add vinegar and salt, then reduce to a simmer.
Use a spoon to stir the water to create a small whirlpool.
Carefully drop the 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 the eggs with a slotted spoon, then place them on plate lined with paper towels.
Divide the muffin in half among 4 plates.
Top each muffin half with a piece of bacon, ¼ of the chard, then top with 1 egg.
Serve, and enjoy!
- Calories: 204.78kcal
- Fat: 8.34g
- Saturated Fat: 2.70g
- Trans Fat: 0.06g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 17.71g
- Fiber: 2.65g
- Sugar: 2.36g
- Protein: 15.81g
- Cholesterol: 202.22mg
- Sodium: 505.00mg
- Calcium: 115.82mg
- Potassium: 571.29mg
- Iron: 2.92mg
- Vitamin A: 261.46µg
- Vitamin C: 18.47mg
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