Eggs Benedict

Delicious Eggs Benedict Recipe with Swiss Chard, Radishes, and Carrots

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2

Eggs Benedict is a classic breakfast dish, perfect for starting the day deliciously and elegantly. This recipe brings together poached eggs, crispy toasted bread, and a fresh salad, giving it a modern and healthy twist. I invite you to discover the simple steps to prepare this savory breakfast that will surely impress your family or friends.

Ingredients for Eggs Benedict:

- 4 fresh eggs
- 4 slices of baguette (or preferred bread)
- 3 tablespoons of white vinegar
- 1 liter of water
- Salt, to taste
- 30 g of butter for frying

Ingredients for the Swiss Chard Salad with Radishes and Carrots:

- 1 bunch of fresh Swiss chard
- 6 radishes
- 1 large carrot
- 1 small onion
- Juice of 1 lemon
- 2-3 tablespoons of olive oil
- Salt, to taste

Step by step for a perfect result:

1. Preparing the poached eggs:
In a large pot, add 1 liter of water and the 3 tablespoons of vinegar. Place it over medium heat and bring the water to a boil. The vinegar will help the egg whites coagulate better around the yolk, ensuring a nice shape.

2. Poaching the eggs:
Once the water is boiling and bubbles are forming, reduce the heat for a gentler boil. Crack an egg into a small bowl and carefully let it slide into the water. Do the same for the other eggs, adding them one by one. Let the eggs boil for 2-3 minutes for a soft yolk or 4-5 minutes if you prefer a firmer yolk.

3. Preparing the toasted bread:
In a skillet, melt the butter over medium heat. Add the baguette slices and toast them until golden and crispy on both sides. This step is essential to provide a pleasant contrast between the crispy texture of the bread and the soft eggs.

4. Preparing the Swiss chard salad:
Wash the Swiss chard well to remove any impurities. Cut off the stem of the chard and chop it finely using a knife. Peel the carrot and grate it on a small grater. Slice the radishes and onion julienne. In a large bowl, combine all the chopped ingredients.

5. Seasoning the salad:
Add the lemon juice, olive oil, and salt to taste over the vegetable mixture. Mix well to combine the flavors. The Swiss chard salad will add a fresh and crunchy note to the dish.

6. Assembling the dish:
On each slice of toasted bread, carefully place a poached egg. Sprinkle a little salt and, optionally, add some freshly ground pepper for an extra flavor boost. Serve the poached eggs alongside the Swiss chard salad, radishes, and carrots.

Practical tips:

- For perfect poached eggs: Use fresh eggs, as they coagulate better and provide a nicer shape.
- Variations: If you want to add extra flavor, try adding some chopped fresh herbs, such as dill or parsley, to the salad.
- Serving: This dish can be served with a cup of fresh coffee or a fruit smoothie for a balanced breakfast.

Nutritional information:
This recipe is rich in protein due to the eggs and contains a good source of vitamins and minerals from the fresh vegetables. It is an excellent option for a healthy breakfast, with approximately 450 calories per serving, depending on the exact amount of butter and oil used.

Frequently asked questions:

1. Can I use quail eggs?
Yes, but the cooking time will be shorter. Check the eggs after 1-2 minutes.

2. What other vegetables can I add to the Swiss chard salad?
You can add cherry tomatoes, cucumbers, or avocado to diversify the salad.

3. Is it possible to make hollandaise sauce for this recipe?
Absolutely! Hollandaise sauce pairs perfectly with poached eggs. It is made from melted butter, an egg yolk, and lemon juice.

A personal note:
This Eggs Benedict recipe with Swiss chard salad is one of my favorites because it combines varied textures and flavors that complement each other perfectly. Every time I make it, I am reminded of the moments spent with family at festive breakfasts, where laughter and stories mix with the delicious aromas of the food.

Enjoy your dish and don’t forget to share the result with your loved ones!