Rainbow Chard Eggs Benedict

Serves: 4


Balsamic Rainbow Chard

1 Clamshell (8 ounces) Organic Cut ‘N Clean Greens Rainbow Chard

2 Cloves Garlic, minced

1 Tablespoon Canola Oil

2 teaspoons Balsamic Vinegar

Salt and Pepper To Taste

White Balsamic Hollandaise

3 Organic Egg Yolks

2 Tablespoons of White Balsamic Vinegar

2 Tablespoons of Warm Water

1 Cup of Clarified Butter

Salt to Taste

Poached Organic Eggs

4 Organic Eggs

6 Quarts Water

3 Tablespoons White Balsamic Vinegar

Salt To Taste

4 slices Organic Turkey Bacon

4 English Muffins


Rainbow Chard:
Preheat a large sauté pan. Add oil, garlic, and Rainbow Chard. Sauté for 2-3 minutes or until desired tenderness. Season with salt and pepper and finish off the heat with balsamic vinegar.

White Balsamic Hollandaise
In a double boiler, whisk egg yolks together with white balsamic vinegar, and warm water. Slowly add clarified butter, thinning with white balsamic vinegar and or warm water if necessary. Season with salt.

Turkey Bacon
Render turkey bacon by placing in a 350 degree F oven for 7-10 minutes or until desired crispness.

English Muffins
Toast English muffins in a 350 degree F oven.

Poached Eggs
In a large pot with 4-6 inches of water, season with salt and white balsamic vinegar. Bring to a simmer, swirl water in a circle with a spoon and add the egg to the center of the pot. Cook for 2-4 minutes or until desired temperature.Enjoy!

Popular vegetable substitutions include: Beet Greens or IRONman Spinach Beet Salad or Rainbow Chard

Recipe by Garrett Nishimori, Chef Cut ‘N Clean Greens

Start your day with some rainbow chard