Swiss Chard Eggs Benedict

Steps

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.