I love this lighter take on Eggs Benedict: Canadian bacon, sautéed Swiss chard, and perfectly poached eggs served on a toasted whole wheat English muffin. By skipping the traditional Hollandaise, this version reduces calories while still delivering silky, rich yolks and satisfying flavor—ideal for a healthy breakfast or a leisurely brunch.
Swiss Chard Eggs Benedict
This recipe keeps things simple and fresh. The Swiss chard adds a mild, spinach-like flavor and pleasant texture from its stems, while the Canadian bacon provides a salty, meaty counterpoint. Poached eggs bring creaminess without the added calories from Hollandaise. It’s a delicious, balanced meal that’s easy to prepare and feels special enough for guests.
Ingredients
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/2 bunch Swiss chard (about 6 cups), washed well, stems and leaves separated
- 1/2 cup white onion, diced
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 4 slices Canadian bacon
- 4 large eggs
- 2 light multi-grain or gluten-free English muffins, toasted and split
Instructions
- Prepare the chard: Dice the stems and thinly slice the leaves.
- Heat a large skillet over medium-low heat and add the butter and olive oil until melted.
- Add the diced onion with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Increase the heat to medium-high, add the chard stems and 1/4 cup water, cover, and cook until the stems are tender, about 8–10 minutes.
- Add the chard leaves and 1/2 teaspoon salt; cook until the leaves are wilted, about 2–3 minutes. Transfer the chard to a plate and keep warm.
- In the same skillet on medium-high, add the Canadian bacon and brown each side briefly, about 1 minute per side. Keep warm.
- Toast and split the English muffins. Divide the muffin halves among four plates, top each with a slice of Canadian bacon and a portion of the cooked chard.
- Finish by topping each assembly with a poached egg (instructions below). Season with additional salt and pepper as desired and serve immediately.
How to Make Perfect Poached Eggs
- Crack each egg into a small cup or ramekin so you can slide it gently into the water.
- Bring a deep saucepan with 2–3 inches of water to a boil. Add a splash of vinegar and a pinch of salt, then reduce to a gentle simmer.
- Stir the water to create a gentle whirlpool; this helps the white wrap around the yolk and hold shape.
- Carefully slide each egg, one at a time, into the center of the whirlpool.
- Simmer for 2 minutes, then turn off the heat. Cover the pot and let the eggs sit in the hot water for 2 more minutes for set whites and runny yolks.
- Remove eggs with a slotted spoon and place on a plate lined with paper towels to drain briefly before placing on the muffins.
Serving Suggestions and Variations
Serve the Swiss Chard Eggs Benedict with a side of mixed greens or roasted tomatoes for color and contrast. For a vegetarian option, replace Canadian bacon with grilled portobello slices or a thick slice of roasted sweet potato. If you’d like a richer finish, drizzle a teaspoon of lightened Hollandaise or a dollop of Greek yogurt blended with lemon and mustard over each egg.
What Does Swiss Chard Taste Like?
Swiss chard has tender, leafy greens similar to spinach and crunchy stems that resemble celery in texture. The leaves offer a mild, slightly earthy flavor while the stems are subtly sweet. Both parts are edible and bring a pleasant contrast of texture to this dish.
How to Select and Store Swiss Chard
Choose bunches with bright green leaves and crisp stems. Avoid leaves that are yellowing, limp, or heavily spotted. Store unwashed chard loosely wrapped in a plastic bag or reusable container in the refrigerator’s crisper drawer and use within a few days for best freshness.
Health Benefits
Swiss chard is nutrient-dense and high in antioxidants. It provides an excellent source of vitamins A and C and contributes magnesium and fiber to the diet. Paired with lean protein from eggs and Canadian bacon and whole-grain muffins, this dish makes a balanced meal.
Yield and Timing
Yield: 4 servings (each serving = 1 Egg Benedict)
Prep time: 10 minutes • Cook time: 20 minutes • Total time: 30 minutes
Nutrition (Per Serving)
- Calories: 244 kcal
- Protein: 19.5 g
- Carbohydrates: 25.5 g
- Fat: 9.5 g
- Fiber: 10 g
- Cholesterol: 202 mg
- Sodium: 1,136 mg
Try this lighter Eggs Benedict for a weekend brunch or a weekday treat. The combination of tender greens, savory Canadian bacon, and silky poached eggs makes a nourishing and satisfying plate that’s easy to customize to your taste.