Ingredients
1tspunsalted butter
1tspolive oil
½bunchswiss chard,washed well, stems and leaves separated
½cupwhite onion,diced
½tspkosher salt and black pepper,to taste
4slicesCanadian bacon
4large eggs
2light multi-grain English muffins,or gluten-free, toasted and split
Preparation
Dice the stems of the chard, then slice the leaves.
Heat a large skillet on medium-low heat, then add the butter and oil and heat until melted.
Add the onions with a pinch of salt and pepper.
Cook, stirring occasionally, for 5 minutes, until the onions become translucent.
Bring the heat up to medium-high, then add the stems with ¼ cup of water.
Cover and cook for 8 to 10 minutes, until soft.
Add the chard leaves with ½ teaspoon of salt; then cook for 2 to 3 minutes, until wilted. Set aside on a dish and keep warm.
To the skillet on medium-high heat, add the bacon, then cook for 1 minute, until lightly browned on each side. Set aside.
Crack the eggs into individual small cups or ramekins.
Bring a pot of water to a boil.
Add vinegar and salt, then reduce to a simmer.
Use a spoon to stir the water to create a small whirlpool.
Carefully drop the 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 the eggs with a slotted spoon, then place them on plate lined with paper towels.
Divide the muffin in half among 4 plates.
Top each muffin half with a piece of bacon, ¼ of the chard, then top with 1 egg.
Serve, and enjoy!
