The Ultimate Guide to Swiss Chard Eggs Florentine with Tangy Tomato Hollandaise

Reinvent your brunch experience with a truly exceptional dish: Swiss Chard Eggs Florentine with Tomato Hollandaise. This vibrant recipe takes the beloved Eggs Florentine – the delightful meatless cousin of Eggs Benedict – and elevates it with an exciting twist. By substituting traditional spinach with fresh Swiss chard, we introduce a bright, earthy flavor profile and a wonderfully satisfying texture. The dish is then crowned with a silky, easy-to-make (blender-friendly!) tomato hollandaise sauce, offering a unique sweet-and-tangy taste and a beautiful pop of color that will undoubtedly impress anyone at your table.

Swiss chard eggs Florentine on a white plate with a lemon in the background, showcasing the vibrant colors of the dish.

It’s time we gave Swiss chard the spotlight it deserves! This stunning leafy green is a visual feast, boasting vibrant stalks in shades of pink, yellow, and orange. If you haven’t yet explored the beauty of rainbow chard in your local grocery store’s produce section, you’re missing out. Beyond its striking appearance, Swiss chard is a nutritional powerhouse, packed with vitamins K, A, and C, as well as magnesium, potassium, and iron. It’s a fantastic, healthy addition to any meal, and I’m always eager to discover new and exciting ways to incorporate it into my cooking.

Cooking with Swiss chard is surprisingly simple, often mirroring the ease of preparing spinach. It wilts down beautifully, much like its leafy green counterpart, but offers a distinct advantage: its colorful, firm stalks can be cooked right along with the leaves. This adds a delightful textural contrast – a subtle, pleasant crunch that enhances the overall eating experience of this Eggs Florentine. Its slightly milder, earthier flavor also makes it a superb alternative to spinach, providing a refreshing twist to classic dishes.

And what would an elegant Eggs Florentine be without a rich, velvety sauce cascading over perfectly poached eggs? Just as I elevated my Eggs Benedict with a smoky chipotle hollandaise, I’ve transformed this easy, blender-made hollandaise by infusing it with a touch of tomato paste. This clever addition introduces a wonderful sweet-and-tangy complexity, adding depth and a beautiful reddish hue to the classic sauce. The result is a hollandaise that’s not only incredibly flavorful but also visually appealing, complementing the vibrant Swiss chard and golden egg yolks flawlessly.

Ingredients for Your Gourmet Brunch

Crafting this exquisite meatless Eggs Benedict, or Swiss Chard Eggs Florentine, requires a selection of fresh, high-quality ingredients. Here’s what you’ll need to gather to create this delightful dish:

Ingredients for Swiss chard eggs Florentine laid out on a grey surface, including fresh chard, eggs, lemon, and butter.

Swiss Chard: The star of our dish! This leafy green is a close relative of beets and spinach, known for its vibrant colors and earthy flavor. Look for crisp, glossy leaves and firm, brightly colored stems (pink, yellow, or orange depending on the variety). Avoid any wilted, yellowed, or damaged leaves for the best flavor and texture.
Garlic: Essential for infusing the sautéed Swiss chard with a rich, aromatic base. Freshly minced garlic provides the best flavor.
Lemon: Both the zest and the juice are crucial. Lemon juice brightens the chard and is a vital component in the hollandaise, while the zest adds an extra layer of fragrant citrus aroma.
Eggs: You’ll need fresh whole eggs for poaching to ensure a firm white and runny yolk. Additionally, egg yolks are required for making the luscious hollandaise sauce. Room temperature eggs are best for both poaching and hollandaise.
Tomato Paste: This concentrated tomato flavor is key to our unique hollandaise, adding a sweet, tangy, and slightly umami depth, along with its characteristic reddish hue.
English Muffins: The classic foundation for any Eggs Benedict or Florentine. Their nooks and crannies are perfect for soaking up all the delicious flavors.
Butter: Unsalted butter is preferred for the hollandaise to control the seasoning, and a little extra for toasting and buttering the English muffins adds richness.
Salt and Pepper: Basic seasonings to enhance all the flavors in the dish.
Crushed Red Pepper: An optional garnish for those who enjoy a subtle kick of heat with their brunch.

Please refer to the detailed recipe card below for specific quantities and measurements.

Essential Equipment for a Seamless Preparation

Preparing this Swiss Chard Eggs Florentine with Tomato Hollandaise is straightforward, and you likely have most of the necessary tools in your kitchen. Here’s a quick rundown of the equipment that will ensure a smooth cooking process:

Medium Sauté Pan: Ideal for cooking down the Swiss chard. A non-stick pan is recommended to prevent sticking and make cleanup easier.
Medium Pot: This will be used for poaching the eggs. A pot that allows enough depth for the eggs to float freely is best.
Blender or Immersion Blender: Absolutely essential for making our quick and easy hollandaise sauce. A high-powered blender will yield the smoothest, most emulsified sauce in seconds. An immersion blender works equally well in a narrow jar.
Fine Mesh Strainer: Useful for draining excess egg whites before poaching, resulting in perfectly shaped poached eggs.
Small Ramekins/Bowls: Helpful for cracking eggs individually before poaching, especially if you’re new to the technique.
Slotted Spoon: For gently removing poached eggs from the water.
Toaster or Skillet: For achieving perfectly golden and crisp English muffins.

Having these items ready will help streamline your cooking, ensuring you can focus on the art of preparing this delicious brunch.

Mastering the Art of Poaching Eggs

Poaching eggs can seem daunting, but with a few simple steps, you can achieve perfectly cooked eggs with firm whites and runny yolks every time. I find it easiest to poach eggs one at a time, especially if you’re new to the process. This method ensures consistent results and allows you to build confidence. Here’s a breakdown of the steps for perfectly poached eggs:

Collage of 4 images demonstrating the process of poaching an egg: straining, swirling water, adding egg, and removing.

Prepare the Eggs: Start with fresh, room-temperature eggs. Crack each egg individually into a fine mesh strainer placed over a small bowl. This crucial step allows the excess, thinner whites to drain off, leaving behind a more compact egg white that will hold its shape better in the poaching water. Transfer each strained egg into its own small ramekin or bowl, ready for cooking.
Prepare the Water: Bring a medium pot of water to a rolling boil. Once boiling, reduce the heat significantly to a gentle simmer. The water should be barely bubbling. Using a heatproof utensil (like a spoon or whisk), gently swirl the water in the pot to create a gentle funnel or whirlpool effect in the center.
Poach the Egg: Carefully lower one prepared egg directly into the center of the swirling water. Cook the egg, undisturbed, for approximately 2 to 2.5 minutes for a perfectly runny yolk, or longer if you prefer a firmer yolk. The swirling water helps the egg whites wrap around the yolk, creating that iconic poached egg shape.
Remove and Rest: Once cooked to your liking, carefully remove the poached egg from the water using a slotted spoon. Gently dab any excess water with a paper towel and set it aside on a plate while you poach the remaining eggs. Repeat the swirling and poaching process for each egg.

For the full list of detailed instructions, including the hollandaise and chard preparation, please refer to the recipe card below.

Bringing Your Brunch Masterpiece Together: Assembling Eggs Florentine

The moment of truth (and the most satisfying part, besides eating!) is assembling your beautiful Swiss Chard Eggs Florentine. Each layer contributes to a symphony of flavors and textures, making this a truly brunch-worthy dish. Follow these simple steps to layer your ingredients and create a stunning presentation:

Two white plates with English muffins on them, ready for layering.

Step 1: Prepare the Base. Begin by toasting your English muffins. You can use a toaster for convenience or achieve a richer flavor by toasting them in a buttered pan on the stove until they are lightly golden brown and slightly crispy. Once toasted, if desired, spread a thin layer of butter on each muffin half.

Two white plates with English muffins topped with cooked Swiss chard.

Step 2: Add the Swiss Chard. Evenly divide the flavorful, sautéed Swiss chard mixture among the toasted English muffin halves. Create a small nest or bed for the poached eggs to rest upon.

Two white plates with English muffins, Swiss chard, and perfectly poached eggs.

Step 3: Crown with Poached Eggs. Gently place one perfectly poached egg on top of the Swiss chard on each muffin half. Be careful not to break the delicate yolk at this stage.

Eggs Florentine topped with a generous drizzle of tomato hollandaise sauce, which gently drips onto the white plate.

Step 4: Drizzle with Hollandaise and Garnish. Generously drizzle the warm, tangy tomato hollandaise sauce over the poached eggs, allowing it to coat the chard and muffin. Finish with an extra sprinkle of salt, fresh ground pepper, or crushed red pepper for a touch of spice, if desired. Serve immediately to enjoy the runny yolks and warm, luscious sauce.

The beauty of this dish lies in its immediate enjoyment, so gather your loved ones and savor every bite of this homemade brunch delight!

📝 Expert Tips for Eggs Florentine Perfection

Always Use Fresh Eggs for Poaching: Fresh eggs have tighter whites, which are less likely to spread out in the water, giving you a beautiful, compact poached egg. Older eggs tend to have thinner whites that separate more easily.
Reheating Poached Eggs (Carefully!): While best served fresh, if you need to reheat poached eggs, gently warm some water in a small microwave-safe bowl. Place the already poached egg into the warm water for about 20-30 seconds. This will gently warm the egg without cooking it further. Remove immediately with a slotted spoon and serve.
Blender Hollandaise Safety: When making the hollandaise in a blender, be sure to cover the top of the blender loosely with a clean kitchen towel while slowly drizzling in the hot melted butter. This prevents hot liquid from splashing out and creates a small vent for steam to escape, ensuring a smooth emulsion.
Amp Up Muffin Flavor: For an extra layer of deliciousness, lightly butter your English muffins immediately after toasting them. The warm muffin will absorb the butter, creating a richer base for your Eggs Florentine.
Don’t Overcook Swiss Chard: Swiss chard cooks quickly. Sauté just until the leaves are wilted and the stems are tender-crisp, about 4-5 minutes. Overcooking can lead to a mushy texture and dull color.
Temperature Control for Hollandaise: Ensure your egg yolks are at room temperature and your butter is hot but not scorching when making hollandaise. This temperature difference is key for proper emulsification. If your hollandaise seems too thick, a splash of hot water while blending can thin it out.

Delightful Serving Suggestions

Swiss Chard Eggs Florentine with Tomato Hollandaise is a meal in itself, but pairing it with complementary dishes can elevate your brunch spread even further. Here are some fantastic serving suggestions to round out your culinary experience:

Fresh Fruit Platter: A vibrant cup or platter of your favorite sliced seasonal fruits, such as berries, melon, or grapes, provides a refreshing contrast to the richness of the eggs and hollandaise.
Crispy Bacon (for Non-Vegetarians): While this dish is a celebrated meatless Eggs Benedict, a side of perfectly cooked, crispy bacon (or even my rosemary and fig candied bacon) is an irresistible pairing for those who don’t mind adding meat to their meal.
Light Side Salad: A simple, fresh green salad with a light vinaigrette, or a more elaborate burrata caprese salad with peaches, offers a fresh, crisp element that balances the richness of the main dish.
Hearty Oatmeal: For a more substantial brunch, a bowl of oatmeal, whether you prefer it hot and comforting or in the form of maple raisin overnight oats, provides a satisfying and wholesome accompaniment.
Roasted Potatoes or Hash Browns: Classic brunch sides like crispy roasted potatoes or golden hash browns are always a crowd-pleaser, adding a comforting and satisfying starch.

Choose your favorite pairings to create a brunch that’s as diverse and delicious as it is memorable!

Eggs Florentine with a poached egg cut open, revealing a runny yolk dripping onto a white plate, highlighting its deliciousness.

Close-up of Eggs Florentine with luscious tomato hollandaise covering a poached egg and Swiss chard.

Storage and Make-Ahead Tips for Easy Brunch Prep

While Swiss Chard Eggs Florentine is undoubtedly best enjoyed fresh, there are clever ways to prepare components in advance, allowing for a more relaxed brunch experience:

Swiss Chard: The sautéed Swiss chard can be cooked up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently rewarm it in a pan over low heat or in the microwave.
Hollandaise Sauce: Hollandaise sauce is notoriously delicate but can be stored for up to 2 days in the refrigerator. Gently rewarm it in a heatproof bowl set over a pot of simmering water (a double boiler) or very carefully in the microwave on low power, stirring frequently, until it reaches your desired consistency. Be careful not to overheat, as it can separate. If it appears a little thick, you can whisk in a tiny bit of hot water.
Poached Eggs: Poached eggs are truly best made fresh. While you can poach them slightly ahead of time and store them in cold water in the fridge, reheating them perfectly can be tricky. For the best results, poach the eggs just before serving.

By preparing the Swiss chard and hollandaise in advance, you significantly reduce the last-minute stress, leaving you to simply poach the eggs and assemble this gourmet dish when your guests arrive.

Frequently Asked Questions About Eggs Florentine

What is the difference between Eggs Benedict and Eggs Florentine?

Eggs Florentine is a classic breakfast or brunch dish that consists of perfectly poached eggs served on a bed of sautéed spinach (or in our case, Swiss chard), typically placed on a toasted English muffin, and lavishly topped with rich hollandaise sauce. It is a popular vegetarian variation of Eggs Benedict, which traditionally features poached eggs, Canadian bacon or ham, and hollandaise sauce on an English muffin. The primary distinction lies in the protein: Florentine uses greens, while Benedict uses a cured meat.

My hollandaise sauce is too thick. What should I do?

If your hollandaise sauce turns out thicker than desired, don’t worry! While the blender or immersion blender is still running, you can slowly add a very small amount of hot water, a teaspoon at a time, until the sauce reaches your preferred silky consistency. Remember that hollandaise will naturally thicken slightly as it cools, so it’s often better to err on the side of slightly thinner initially. Adjust cautiously!

My hollandaise sauce separated. What did I do wrong?

Hollandaise sauce can separate if the temperature of your butter is not hot enough, or if it’s added too quickly to the egg yolks. The hot butter helps to emulsify the sauce. To fix a separated hollandaise, start with a fresh egg yolk in a clean bowl or blender. Slowly drizzle the separated sauce into the new egg yolk while whisking continuously (or blending on low). This often helps to re-emulsify the sauce. Ensuring your ingredients are at room temperature and adding the hot butter slowly are key preventive measures.

Delicious Recipes to Complement Your Eggs

If you’re looking for more inspiration to round out your breakfast or brunch menu, these are some of my favorite recipes that perfectly pair with eggs:

Blended Cottage Cheese Breakfast Bowls
Lemon Ricotta Raspberry Toast
Pecan Pie Baked Oatmeal
Leftover Buttermilk French Toast

Did you make this recipe? We would absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating and a comment right below the recipe card. If you capture a photo of your beautiful creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos truly inspire us!

📖 Recipe: Swiss Chard Eggs Florentine with Tomato Hollandaise

Close-up of eggs Florentine with tomato hollandaise, showcasing the rich sauce and perfectly cooked egg.

Swiss Chard Eggs Florentine with Tomato Hollandaise

Swiss Chard Eggs Florentine with Tomato Hollandaise is a delicious poached egg dish based on the popular brunch favorite – Eggs Florentine (meatless Eggs Benedict). Using Swiss chard instead of spinach adds a bright, earthy flavor and satisfying texture. It’s finished with an easy (blender-made) tomato hollandaise sauce for a unique taste and a pop of color.

5 from 2 votes

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Course: Breakfast, Main Course

Cuisine: American, Mediterranean

Servings: 2 (1 English muffin each, and 2 poached eggs)

Calories: 36.5 kcal

Equipment

1 medium pan
1 blender or immersion blender
1 medium pot
Fine mesh strainer
Small ramekins/bowls
Slotted spoon

Ingredients

For the Eggs Florentine:

1 tablespoon olive oil
1 small garlic clove, minced
1 bunch Swiss chard
⅛ teaspoon Kosher or fine sea salt
⅛ teaspoon fresh ground pepper
1 teaspoon lemon juice
½ teaspoon lemon zest
4 large eggs, room temperature
2 English muffins, separated into 4 halves
additional butter for spreading
crushed red pepper (optional for garnish)
8 tablespoon tomato hollandaise sauce (recipe follows)

For the Tomato Hollandaise Sauce:

3 large egg yolks, room temperature
1 tablespoon freshly squeezed lemon juice
1 tablespoon tomato paste
¼ teaspoon Kosher or fine sea salt
½ cup (4 ounces or 1 stick) unsalted butter

Instructions

Prepare Swiss Chard: Wash and thoroughly dry the Swiss chard. Roll the leaves into a cigar shape and slice them into ribbons. Chop the stems into ½ inch pieces.
Sauté Swiss Chard: Heat olive oil in a non-stick pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it. Add the Swiss chard (it will seem like a large amount, but it will wilt down significantly), along with salt and pepper. Sauté for about 4-5 minutes, or until the leaves are wilted and the stems are tender. During the last minute of cooking, stir in the lemon juice. Remove from heat, add the lemon zest, and set aside.
Poach the Eggs: Crack each room-temperature egg over a fine mesh strainer into a small ramekin/bowl to remove any excess runny whites. Bring a medium pot of water to a boil, then reduce the temperature to a low simmer. Using a heat-proof utensil, create a gentle whirlwind or funnel in the center of the pot. Carefully lower 2 of the eggs (ensuring they are spaced apart) into the funnel and cook, undisturbed, for about 2½ minutes for a runny yolk. Remove with a slotted spoon and set aside. Repeat with the remaining 2 eggs.
Assemble the Eggs Florentine: Toast your English muffins until lightly golden, then butter them if desired. Divide the sautéed Swiss chard evenly among each muffin half. Gently place one poached egg on top of the Swiss chard on each half. Drizzle approximately 2 tablespoons of the warm tomato hollandaise sauce over each poached egg. Garnish with additional salt, pepper, or crushed red pepper (if using). Serve immediately for the best experience.

Tomato Hollandaise Sauce Instructions:

In a heat-proof bowl, melt the unsalted butter in the microwave until hot (alternatively, melt it on the stovetop).
Add the room-temperature egg yolks, freshly squeezed lemon juice, tomato paste, and Kosher or fine sea salt to a high-powered blender. Blend on medium-high speed for about 15 seconds until combined.
Remove the top cap from the blender. Have a clean paper towel ready to loosely cover the opening while blending (this prevents splashing). With the blender running on medium-high, slowly and steadily drizzle the hot melted butter into the egg mixture. Continue blending until the sauce comes together, thickens, and emulsifies, which should take approximately 5-10 seconds. If the sauce is too thick or you prefer a thinner consistency, you can add a few splashes of hot water while blending. Pour the finished sauce into a small bowl and use immediately (it will hold well for up to 30 minutes at room temperature, or follow storage tips).

Notes

Use fresh eggs for poaching to ensure well-formed whites.
To reheat poached eggs, gently warm some water in a small microwave-safe bowl. Place the poached egg in the warm water for about 20-30 seconds. Remove and use immediately.
When making the hollandaise, loosely cover the blender’s top with a towel while drizzling in the hot butter to prevent splatters.
For enhanced flavor, butter the English muffins after toasting them.

Nutrition*

Serving: 1 muffin

Calories: 36.5 kcal

Carbohydrates: 44.2 g

Protein: 18.2 g

Fat: 36.5 g

Saturated Fat: 18.6 g

Cholesterol: 404 mg

Sodium: 2907 mg

Potassium: 1067 mg

Fiber: 6.9 g

Sugar: 7.1 g

Calcium: 267 mg

Iron: 6 mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

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We hope you thoroughly enjoy this delightful take on a brunch classic. Swiss Chard Eggs Florentine with Tomato Hollandaise offers a perfect blend of fresh, wholesome ingredients and a gourmet touch, making it an ideal choice for a special breakfast or a memorable weekend brunch. Happy cooking!