Swiss Chard Eggs Benedict Recipe

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!