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!
To lighten these, I skip the Hollandaise sauce which shaves off hundreds of calories, since the egg yolks are perfectly silky on their own! This is delicious, you won’t miss it!
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Swiss Chard Eggs Benedict", "author": { "@type": "Person", "name": "Skinnytaste" }, "image": "https://www.skinnytaste.com/wp-content/uploads/2019/03/Swiss-Chard-Eggs-Benedict-8-260x260.jpg", "dateModified":"2019-03-24", "description":"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!", "prepTime":"PT10M", "cookTime":"PT20M", "totalTime":"PT30M", "recipeYield":"4 servings", "recipeIngredient": [ "1 teaspoon unsalted butter", "1 teaspoon olive oil", "1/2 bunch (6 cups) Swish Chard, washed well, stems and leaves separated", "1/2 cup white onion, diced", "1/2 teaspoon kosher salt and black pepper, to taste", "4 slices Canadian Bacon", "4 large eggs", "2 light multi-grain or gluten-free English muffins, toasted and split" ], "nutrition": { "@type": "NutritionInformation", "servingSize": "1 Egg Benedict","fatContent": "9.5","saturatedFatContent": "3","cholesterolContent": "202","sodiumContent": "1136","carbohydrateContent": "25.5","fiberContent": "10","sugarContent": "4.5","proteinContent": "19.5","calories": "244" }, "recipeInstructions": [ "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." ] }via Tumblr http://vincentpennington.tumblr.com/post/183674544114