Swiss Chard Eggs Benedict

Ingredients

• 1 tsp unsalted butter
• 1 tsp olive oil
• 1/2 bunch (6 cups Swish Chard, washed well, stems and leaves separated)
• 1/2 cup white onion (diced)
• 1/2 tsp 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

1. Dice the stems of the chard, and slice the leaves.
2. Heat a large skillet on medium-low heat; heat the butter and oil until melted.
3. Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
4. 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.
5. Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
6. To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.
7. Crack eggs into individual small cups or ramekins.
8. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
9. 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.
10. Carefully drop eggs one at a time into the center of the pot.
11. Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
12. Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
13. Divide the muffin half among 4 plates.
14. Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.