Ingredients
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1
-
1
-
1/2
-
1/2
-
1/2
-
4
-
4
-
2
-
-
-
-
-
-
-
Directions
To lighten these, I skip the Hollandaise sauce which shaves off hundreds of calories, since the egg yolks are perfectly silky on their own! This is delicious, you wont miss it!,Swiss Chard is a healthy leafy green vegetable in season in the Spring. Its a great addition to this breakfast but you can also add chard to pasta, soups, salads, and more!,,Crack eggs into individual small cups or ramekins.,Bring a deep skillet filled with 2 to 3 inches of water to a boil. Add vinegar and salt. Reduce to simmer.,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.,Carefully drop eggs one at a time into the center of the pot.,Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.,Gently remove eggs with a slotted spoon and place on plate lined with paper towels.,Fettucine with Swiss Chard and Poached Egg,Crab Cakes Benedict,Asparagus and Poached Eggs over Pasta,Lentils and Asparagus with Poached Eggs
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Steps
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1
Done
|
Heat a Large Skillet on Medium-Low Heat; Heat the Butter and Oil Until Melted |
|
2
Done
|
Add the Onions With a Pinch of Salt and Pepper. Cook, Stirring Occasionally Until the Onions Become Translucent, About 5 Minutes. |
|
3
Done
|
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. |
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4
Done
|
Add the Chard Leaves With 1/2 Teaspoon Salt; Cook Until Wilted, About 2-3 Minutes. Set Aside on a Dish and Keep Warm. |
|
5
Done
|
to the Skillet on Medium-High Heat, Add the Ham and Cook Until Lightly Browned on Each Side, About 1 Minute. Set Aside. |
|
6
Done
|
Crack Eggs Into Individual Small Cups or Ramekins. |
|
7
Done
|
Bring a Pot of Water to a Boil. Add Vinegar and Salt. Reduce to Simmer. |
|
8
Done
|
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. |
|
9
Done
|
Carefully Drop Eggs One at a Time Into the Center of the Pot. |
