Swiss Chard and Eggs Benedict: A Vibrant Twist on a Classic Brunch Recipe

Transform your weekend brunch with this vibrant, nutrient-packed Swiss Chard and Eggs Benedict. Perfect balance of healthy greens and indulgent hollandaise sauce!

Why You’ll Love This Recipe

Nothing beats a relaxing weekend brunch with Swiss Chard and Eggs Benedict, especially when it involves this elevated take on classic Eggs Benedict. This recipe combines tender Swiss chard, perfectly poached eggs, and silky hollandaise sauce for a dish that’s both nutritious and delicious. Better yet? It’s easier to make than you might think!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2
• Calories: 450 per serving
• Difficulty Level: Intermediate

Key Ingredients

Swiss Chard

• 1 bunch Swiss chard, stems removed and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste

Poached Eggs

• 4 large eggs
• 1 tablespoon white vinegar

Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup unsalted butter, melted

Assembly

• 2 English muffins, split and toasted
• Fresh chives for garnish (optional)

Step-by-Step Instructions

Prepare the Swiss Chard

1. Heat olive oil in a large skillet over medium heat
2. Add garlic and red pepper flakes, sauté for 30 seconds
3. Add Swiss chard and cook 5-7 minutes until wilted
4. Season with salt and pepper, set aside

Poach the Eggs

1. Fill saucepan with 3 inches water, bring to simmer
2. Add vinegar to water
3. Crack eggs individually into ramekins
4. Gently slide eggs into water
5. Cook 3-4 minutes for runny yolks
6. Remove with slotted spoon, drain on paper towels

Make Hollandaise Sauce

1. Create double boiler with 1 inch simmering water
2. Whisk egg yolks, lemon juice, salt, and cayenne in bowl
3. Place bowl over simmering water
4. Whisk constantly until mixture thickens (3-5 minutes)
5. Slowly drizzle in melted butter while whisking
6. Continue until sauce is thick and glossy

Assemble

1. Toast English muffin halves
2. Layer with sautéed Swiss chard
3. Top with poached eggs
4. Pour hollandaise sauce over eggs
5. Garnish with chives if desired

Recipe Tips and Variations

Pro Tips

• Use fresh eggs for best poaching results
• Keep hollandaise warm but not hot
• Toast muffins until golden brown to prevent sogginess

Variations

• Greens: Substitute spinach or kale for Swiss chard
• Dairy-Free Option: Use vegan butter and cashew cream for hollandaise
• Spice Level: Adjust red pepper flakes to taste

Storage and Reheating

Storage Instructions

• Best served fresh
• Store components separately if needed
• Keep hollandaise for up to 2 days in refrigerator

Reheating Guidelines

• Gently reheat hollandaise using double boiler
• Warm greens in microwave or stovetop
• Always make fresh poached eggs

Nutritional Information

• Calories: 450
• Protein: 18g
• Carbohydrates: 28g
• Fat: 32g
• Fiber: 3g
• Vitamin A: 80% DV
• Iron: 15% DV

FAQs

Can I make hollandaise sauce ahead of time?

While best fresh, you can make it up to 2 hours ahead and keep warm in a thermos.

Why did my hollandaise sauce curdle?

Too much heat can cause curdling. Keep temperature low and whisk constantly.

How do I know when poached eggs are done?

Whites should be set but yolks should still be jiggly when gently touched.

Serving Suggestions

• Pair with roasted breakfast potatoes
• Add fresh fruit salad
• Serve with mimosas or fresh-squeezed orange juice

This recipe was developed to bring a healthy twist to traditional Eggs Benedict while maintaining its indulgent nature. Perfect for special brunches or weekend treats!