Eggs Benedict is by far, is considered my breakfast soul-mate. Poached eggs, on top of smoked ham, crispy bread, all under a velvety layering of hollandaise…really, it is simply heaven on a plate. So why am I not making this bit of heaven this morning???? Well, for the past week I have been indulging in foods that are rich, buttery, cheesy, and creamy (GOD I’ve loved it!)…..sooooooo—I thought I would switch up my repertoire today. Does this mean I’m completely staying away from butter and cheese—-heck no!!! baby steps……
So I was able to find some beautiful local organic red chard and local red spring onions. Pair these two with a sunny side egg, toasted sourdough, and a goat cheese croquette…listen, it may not be Benedict, but it is damn good!
Here is a basic walk through of the dish:
-Red Chard chop off the stems. Chop the leaves and the stems finely
-Red Spring Onion thinly slice the stalk (save green stalk for something else)
Melt butter in a frying pan and add stems until crispy and tender. Remove stems, reserve butter and set aside. Next add the chard leaves and onion sautee until tender, at the end I drizzled the slightest amount of white wine vinegar on them. Season both the stems and leaves with S&P. Toast up some sourdough bread, brush with melted butter—fry up an egg, use some butter and season well with S&P—keep it sunny side so the yolk maintains its ability to be a runny sauce. Take some cold goat cheese, form it into a ball roll it in some bread crumbs that have been tossed with olive oil—coat the goat cheese in the bread crumbs and then toast in oven until golden brown.