Instructions

1. 1

   Chop the chard stems into small pieces, and cut the leaves into strips.

2. 2

   Place a large skillet over medium-low heat; melt the butter and oil together in the pan.

3. 3

   Introduce the onions along with a sprinkle of salt and pepper. Stir occasionally, cooking until the onions turn translucent, which should take around 5 minutes.

4. 4

   Increase the heat to medium-high, then add the chopped stems along with 1/4 cup of water. Cover the skillet and cook until the stems become tender, approximately 8 to 10 minutes.

5. 5

   Add the chard leaves and sprinkle in 1/2 teaspoon of salt; cook until the leaves have wilted, about 2 to 3 minutes. Transfer the mixture to a plate and keep warm.

6. 6

   In the same skillet over medium-high heat, add the ham and cook until each side is lightly browned, about 1 minute. Remove from the pan and set aside.

7. 7

   Crack the eggs into individual small bowls or ramekins.

8. 8

   Bring a pot of water to a rolling boil. Stir in vinegar and salt, then reduce the heat to a gentle simmer.

9. 9

   Use a spoon to create a circular motion in the water, which will help the egg whites stay close to the yolk.

10. 10

    Gently slide the eggs into the center of the swirling water, one at a time.

11. 11

    Allow the eggs to simmer for 2 minutes, then turn off the heat. Cover the pot and let the eggs sit for an additional 2 minutes.

12. 12

    Carefully lift the eggs out of the water using a slotted spoon and place them on a plate lined with paper towels.

13. 13

    Split the English muffins in half and distribute them among 4 plates.

14. 14

    On each muffin half, layer a slice of ham, followed by a quarter of the chard mixture, and finish with one poached egg on top.

Nutrition Information