Poached eggs with rainbow chard and lemon hollandaise

Name: Poached eggs with rainbow chard and lemon hollandaise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 tsp white wine vinegar; 4 large eggs; 1 tsp finely grated lemon zest; 1½ tbsp lemon juice; 100 g/3½ oz/7 tbsp butter, melted; 4 toasted English muffins, split open, to serve; 2 egg yolks; sea salt and freshly ground black pepper; 100 g/3½ oz rainbow chard, stems and leaves separated and sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

A twist on the classic eggs Florentine, this uses stunning rainbow chard with its golden and magenta stems and vibrant green and burgandy leaves. The chard is topped with a poached egg and a simple lemony hollandaise sauce. Curly kale, cavolo nero or the more usual spinach are all good substitutes for the chard.

Ingredients

100 g/3½ oz rainbow chard, stems and leaves separated and sliced
1 tsp white win

Brunch
Vegetarian
Breakfast

Method

To make the hollandaise, heat 5 cm/2 in water in a saucepan to simmering point. Place a heatproof bowl over the pan, making sure the bottom doesn’t touch the water. Turn the heat to lo