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Recipe

Eggs Federer

Scott Phillips

Servings: 4

Named after Swiss tennis player Roger Federer, this play on eggs Benedict features poached eggs on toast topped with Swiss chard and Swiss cheese.

Ingredients

  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 lb. Swiss chard, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice (from about 2 medium lemons)
  • 1/2 cup sour cream
  • 2 Tbs. whole-grain Dijon mustard
  • 4 extra-large eggs
  • 4 thick slices challah or brioche bread
  • 8 slices Swiss cheese

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 285
      Sodium (mg): 930
      Carbohydrates (g): 38
      Fiber (g): 3
      Protein (g): 29

Preparation

  • Melt the butter and oil in a 12-inch skillet over medium heat. Add the chard stems and cook until starting to soften, about 1 minute. Add the chard leaves by the handful 1 and cook, stirring, until wilted and all of the liquid has cooked off, 4 to 5 minutes. Season to taste with salt and pepper, and set aside.

  • In a 2-quart saucepan, combine 3 Tbs. of the lemon juice with the sour cream, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk over medium-low heat until heated through, about 1 minute. Keep warm.
  • In a 3-quart straight-sided sauté pan, bring 1 inch of water and 1 Tbs. of the lemon juice to a slow simmer. Crack the eggs one at a time into a small bowl and then gently slide each egg into the water. Poach the slotted spoon, blot gently with a paper towel, and set aside.
  • Position a rack 5 to 6 inches from the broiler and heat the broiler on high. Place the bread on a baking sheet and toast under the broiler until golden on both sides, 1 to 2 minutes per side. Divide the chard among the slices. Top each one with an egg and two slices of the cheese. Broil until the cheese melts, about 1-1/2 minutes. Transfer to plates, and top with some of the sauce. Serve with the remaining sauce on the side.

Tip

When buying Swiss chard, look for leaves that are thick and a dark, rich shade of green, without wilted edges. The stems should be bright and unbruised. Swiss chard can be refrigerated in a plastic bag for up to 5 days.

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