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Swiss Chard Eggs Benedict

5 from 2 votes

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!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

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)

Instructions

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.

Nutrition

Serving: 1Egg Benedict, Calories: 244kcal, Carbohydrates: 25.5g, Protein: 19.5g, Fat: 9.5g, Saturated Fat: 3g, Cholesterol: 202mg, Sodium: 1136mg, Fiber: 10g, Sugar: 4.5g

- WW Points: 3

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