{recipe redux} Eggs Benedict for Two

Looking for a last minute stocking stuffer for that foodie of yours?

A kitchen isn’t complete without an egg poacher, in my humble opinion. Snag one at Williams Sonoma for only $6.00, matter of fact get a couple to make your little kitchen endeavors even easier.

Make Christmas a little more merry this year with eggs benedict! Our take on eggs benedict is made a little healthier (and festive) with sauteed swiss chard, juicy tomato, and salty canadian bacon. Merry Christmas y’all!

Eggs Benedict for Two

INGREDIENTS
4 eggs
2 cups swiss chard
4 slices tomato
4 slices pre-cooked Canadian bacon
2 english muffins

Hollandaise Sauce
2 tablespoons butter, melted
1 egg yolk
1 tablespoon lemon juice
dash of paprika for dusting

DIRECTIONS
In shallow pan filled with water and vinegar heat to simmer. Place egg poacher in pan, crack egg and gently drop into the perforated egg cup. Cook a few minutes until you reach the desired doneness.

In skillet, cook bacon a few minutes until warm. Drizzle a little olive oil in pan and saute swiss chard until a little wilted. Toast english muffins.

For hollandaise: Whisk egg yolk until frothy. Slowly stream in butter and lemon juice and whisk vigorously until thick. Heat in microwave for 30 seconds until heated through.

Place english muffins on plate, and layer bacon, swiss chard, tomato slice, poached egg, drizzle with hollandaise sauce, and sprinkle with paprika. Enjoy and Merry Christmas to you and yours!

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