Swiss Chard Frittata with Poached Eggs and Hollandaise Sauce

Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level.
As I didn’t want the dish to end up too heavy, I used less eggs in the frittata, than in traditional one, and used the stems as well as the leaves. I also used whole egg in the Hollandaise sauce, instead of egg yolks only, as in most traditional recipes.
The result was just as rich and tasty. Try it and enjoy.

Makes: 6
Prep time: 15 minutes
Cooking time: 10 minutes
Frying time: 10 minutes

Ingredients:
For the frittata:
1 large bunch Swiss Chard
2 L eggs
2 tsp salt
¼ tsp freshly ground four peppers mix
¼ tsp freshly ground nutmeg
1/3 cup Panko bread crumbs
2 Tbs flour
3 Tbs oil
For the Hollandaise sauce:
1 whole egg, at room temperature (or 2 egg yolks, see introduction)
2 tsp fresh lemon juice
½ tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground four peppers mix
Pinch cayenne
½ stick (55 grams) butter, soft
For the poached eggs:
1 egg per serving, at room temperature
1 tsp vinegar

1. The frittata: with a sharp knife, thinly cut the washed Swiss Chard, stems included. Place in a large flat pot and add ¼ cup water and 1 tsp of the salt. Cover and steam over medium-high heat until the Swiss Chard wilts, and the stems soften. Uncover the pot and keep cooking over medium-low heat, until the water evaporates. Cool to room temperature. You should end up with about 2 cups cooked Swish Chard.
2. Whisk the eggs in a medium bowl. Add the cooked Swiss Chard, rest of the salt, four peppers mix, nutmeg, Panko bread crumbs and flour, and mix well.

3. Heat 2 Tbs of the oil in a large non-stick pan, over medium-high heat. Add the Swiss Chard mixture and flatten with a spatula. Lower the heat to medium and fry until golden-brown at the bottom. Carefully transfer the frittata to a plate. Add the remaining 1 Tbs oil to the pan, and turn the frittata upside down back into it. Fry until golden-brown and keep in a warm place. When ready to serve, divide between serving plates, top with poached egg and the sauce, and serve immediately.

4. The Hollandaise sauce: in a small pot, bring a small amount of water to a boil. Lower the heat to simmer. In a small bowl, mix the egg, or egg yolks, with the lemon, mustard, and salt. Place the bowl over the pot, and whisk well. Add the butter gradually, while whisking constantly, until the sauce thickens. Pass through a fine sieve, if needed. Season with pepper and cayenne and keep in a warm place until serving. Make as close to serving time as possible.

5. The poached eggs: break the eggs into small bowls. Fill a medium pot with water up to ¾ of its’ height and add the vinegar. Bring to a boil and lower the heat to gentle simmer.
Swirl the water with a large spoon, to create whirlpool. Hold a bowl with an egg as close to the simmering water as possible, and drop the egg into the whirlpool. With a wooden spoon, gently move the egg, so it doesn’t stick to the bottom. Poach for 4 minutes. Lift the poached egg carefully, with a slotted spoon or a small sieve. Place on a paper towel, to absorb excess water. Repeat with more eggs as needed.