Swiss Chard Eggs Benedict

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!

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{
“@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-8-260×260.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.” ]
}

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