Swiss Chard and Tomato Eggs Benedict I love Eggs...

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Swiss Chard and Tomato Eggs Benedict

I love Eggs Benedict. I usually make this with Canadian Bacon or Ham, but I’m on a new diet. My new diet is that I can eat whatever I want, as long as it’s mostly vegetables. Don’t get me wrong, I love meat. But most meats are high in saturated fat, even the grass fed versions aren’t truly sustainable, & it’s always pretty expensive. And as far as carbs go, I love potatoes, rice, pasta, bread and tortillas, but I cut back on all of those too and started adding more greens and salads into my day.

So, I’m eating mostly vegetarian, mostly for health/diet reasons, partly for environmental reasons and somewhat for economic reasons. The really good news about this is 1) I’ve lost a few pounds! 2) I’ve been forced to think creatively about cooking vegetables instead of just serving them as a side 3) I feel great, and 4) since I have a garden full of veggies, I’m saving lots of money on groceries. Yay new diet!

Here’s how I made this delicious lunch:

Boil 3 or 4 inches of water, remove stems and cook chard leaves for a minute in the boiling water.

In a separate sauté pan, saute 1 chopped shallot in olive oil for a few minutes. Remove blanched chard with a slotted spoon to drain, add it to the sauté pan. Season with salt and pepper and fresh grated nutmeg.

Add a splash of vinegar (any kind) to the boiling water, swirl and crack two eggs into it. Reduce heat and simmer very low for 2-3 minutes until desired doneness.

Toast an English muffin. I used cinnamon raisin and it was a delicious choice. Top each toasted muffin with some of the sautéed chard, a big tomato slice, and a poached egg,

This sautéed chard eggs Benedict didn’t get any hollandaise sauce because I only had two eggs. So instead, I melted a tiny bit of butter on the top of each cooked egg, & added a squirt of fresh lemon before cutting into the yolk. It had a hint of the flavor of Hollandaise, without all the butter in real hollandaise. Add pinch of dried or fresh tarragon on top. Enjoy!