What is a good recipe for Eggs Benedict?

You can substitute sautéed spinach or kale for the red chard, if that better suits your tastes.

Farm Eggs Benedict

Makes: 4 servings

Ingredients
                                                
For Hollandaise Sauce:
2 Tbsp. mayonnaise
2 Tbsp. lemon juice
4 egg yolks
1⁄8 tsp. salt
1 pinch cayenne powder
2 sticks butter, cut into 2-Tbsp. pats

Have ready:
4 slices Canadian bacon
4 large eggs, poached*
1 bunch red chard, sautéed**

Directions

Have ready a double boiler, or a pan of simmering water and a stainless steel or glass bowl that will
act as a double boiler. Combine mayonnaise, lemon juice, egg yolks, salt, and cayenne pepper in
the bowl of a blender or food processor. Melt butter in a small saucepan until it begins to boil; do
not let it start to brown. Turn on the blender or food processor and slowly pour in the melted butter.

Transfer to your bowl for the double boiler. Place over simmering water and stir constantly until
sauce thickens, about 2 minutes.

To serve, stack warmed Canadian bacon and a poached egg on top of sautéed red chard. Top with
hollandaise sauce and a sprinkle of cayenne pepper, if desired.

*To poach an egg, bring 1½" of water to a boil in a skillet. Reduce the heat so that the water is
barely simmering (bubbles not breaking the surface). Crack an egg into a small bowl and, placing
the lip of the bowl at the surface of the water, slide the egg into the water. Repeat with remaining
eggs; work in two batches if necessary. Poach eggs for 3–5 minutes or until the whites are firm.

**Rinse and dry 1 bunch red chard. Remove stems and cut into 2" pieces; roughly chop leaves.
Heat 1½ Tbsp. olive oil in a large skillet. Add stem and sauté for about 5 minutes or until fork tender.
Add leaves and sauté until wilted.

Season with salt and pepper.

Find out more about this book: The Belly Fat Cure Fast Track: Discover the Ultimate Carb Swap and Drop Up...

Buy Book