Try this summer (and waistline) friendly version of Eggs Benedict that adds a punch of greens, substitutes sodium packed ham for heart-healthy avocado and swaps out heavy butter based Hollandaise sauce with refreshing salsa. Enjoy!
4 whole wheat English muffins
8 whole eggs
4 cups swiss chard leaves washed and roughly chopped
1 cup mushrooms, cleaned and sliced
1/2 red onion diced
1 T olive oil
2 T white wine vinegar
8 thin slices of avocado
favorite salsa, pico de gallo or salsa verde
salt and pepper to taste
1.) Bring a medium sized pot of water to a boil.
2.) In a skillet saute the onions in olive oil for about 1-2 minutes until they just start to sweat. Add mushrooms and cook 3-5 minutes more. Add the swiss chard and cook 2-4 minutes until the chard wilts slightly. Remove from heat.
3.) Open English muffins and toast under the broiler for 1-2 minutes.
4.) Add vinegar to the pot of boiling water. Crack an egg into a plastic ramekin and then slowly slip the egg into boiling water, cook (each egg) ~3 mins. ***this part can be a little tricky. I like to have all my eggs cracked into ramekins and slip an egg in at 30 second intervals, which gives me enough time to scoop out the cooked egg and add a new raw one. 5.) On top of an English muffin half, layer sauteed veggies, an egg, avocado slice and then top with your choice of salsa. Season with salt and pepper as desired.