Swiss Chard Eggs Benedict Recipe

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Cassandra Modified: September 9, 2021
Swiss Chard Eggs Benedict Recipe

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.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1tspunsalted butter
  • 1tspolive oil
  • ½bunchswiss chard,washed well, stems and leaves separated
  • ½cupwhite onion,diced
  • ½tspkosher salt and black pepper,to taste
  • 4slicesCanadian bacon
  • 4large eggs
  • 2light multi-grain English muffins,or gluten-free, toasted and split

Instructions

  1. Dice the stems of the chard, then slice the leaves.

  2. Heat a large skillet on medium-low heat, then add the butter and oil and heat until melted.

  3. Add the onions with a pinch of salt and pepper.

  4. Cook, stirring occasionally, for 5 minutes, until the onions become translucent.

  5. Bring the heat up to medium-high, then add the stems with ¼ cup of water.

  6. Cover and cook for 8 to 10 minutes, until soft.

  7. 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.

  8. To the skillet on medium-high heat, add the bacon, then cook for 1 minute, until lightly browned on each side. Set aside.

  9. Crack the eggs into individual small cups or ramekins.

  10. Bring a pot of water to a boil.

  11. Add vinegar and salt, then reduce to a simmer.

  12. Use a spoon to stir the water to create a small whirlpool.

  13. Carefully drop the eggs one at a time into the center of the pot.

  14. Simmer for 2 minutes, then turn off the heat.

  15. Cover and let sit for 2 more minutes.

  16. Gently remove the eggs with a slotted spoon, then place them on plate lined with paper towels.

  17. Divide the muffin in half among 4 plates.

  18. Top each muffin half with a piece of bacon, ¼ of the chard, then top with 1 egg.

  19. Serve, and enjoy!

Nutrition

  • 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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