Eggs Benedict with Caviar and Red Chard

Serves: 2

Ingredients:

For Hollandaise Sauce:

3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and pepper to taste
Dash of cayenne pepper (optional)
For Eggs Benedict:

4 large eggs
2 English muffins, split and toasted
4 slices of smoked salmon or Canadian bacon
1 bunch of red chard, stems removed and leaves chopped
2 tablespoons white vinegar
Caviar for garnish
Chopped fresh chives or parsley for garnish (optional)

Instructions:

Prepare the Hollandaise Sauce:

In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
Place the bowl over a pot of simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.
Gradually pour in the melted butter while whisking constantly until the sauce thickens, about 3-5 minutes.
Season with salt, pepper, and cayenne pepper to taste. Keep warm while preparing the rest of the dish.

Poach the Eggs:

Fill a large saucepan with water and bring it to a gentle simmer.
Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin.
Create a gentle whirlpool in the water with a spoon and carefully slide the eggs, one by one, into the simmering water.
Poach the eggs for about 3-4 minutes for a soft yolk, or longer if you prefer firmer yolks.
Once done, remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
Prepare the Red Chard:

Heat a tablespoon of olive oil in a skillet over medium heat.
Add the chopped red chard leaves and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Assemble the Eggs Benedict:

Place the toasted English muffin halves on serving plates.
Top each muffin half with a slice of smoked salmon or Canadian bacon.
Place a portion of sautéed red chard on top of the salmon or bacon.
Carefully place a poached egg on each muffin half.
Finish with Hollandaise and Caviar:

Spoon a generous amount of Hollandaise sauce over each poached egg.
Garnish with a dollop of caviar on top of each egg.
Optionally, sprinkle chopped fresh chives or parsley over the dish for added flavor and presentation.
Serve immediately and enjoy your luxurious Eggs Benedict with Caviar and Red Chard

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