• Wash and dry the Swiss chard. Roll it into a cigar shape and cut the chard into ribbons. Chop the stems into ½ inch pieces.
  1 bunch Swiss chard
• Heat oil in a non-stick pan over medium heat. Add the garlic and cook for about 30 seconds until fragrant, but not brown. Add the Swiss chard (it will look like a lot, but it will cook down), salt and pepper. Sauté for about 4-5 minutes until the leaves are wilted and stems are tender. During the last minute of cooking, add the lemon juice. Remove from the heat, add the lemon zest, then set aside.
  1 tablespoon olive oil, 1 small garlic clove, minced, ⅛ teaspoon Kosher or fine sea salt, ⅛ teaspoon fresh ground pepper, 1 teaspoon lemon juice, ½ teaspoon lemon zest
• Poach the eggs: Crack each egg over a fine mesh strainer into a small ramekin/bowl to remove excess runny whites. Bring a medium pot to boil. Once it reaches a boil, lower the temperature to low heat. Using a heat-proof utensil, create a whirlwind/funnel in the center of the pot. Lower 2 of the eggs (spread apart), into the funnel and cook undisturbed for about 2½ minutes. Remove with a slotted spoon, and set aside. Do the same with the remaining 2 eggs.
  4 large eggs, room temperature
• Assemble the Eggs Benedict: Toast, then butter the English muffins. Divide the Swiss chard among each one. Add a poached egg to each half. Drizzle about 2 tablespoons of tomato hollandaise over the poached eggs. Garnish with additional salt, pepper, or crushed red pepper (if using). Serve immediately.
  2 English muffins, separated into 4 halves, additional butter for spreading , 8 tablespoon tomato hollandaise sauce (recipe follows), crushed red pepper

Tomato Hollandaise Sauce

• In a heat-proof bowl, melt the butter in the microwave (you can also do this on the stove).
• Add the egg yolks, lemon juice, tomato paste, and salt to a high-powered blender, and blend on medium-high for about 15 seconds.
  3 large egg yolks, room temperature, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon tomato paste, ¼ teaspoon Kosher or fine sea salt
• Remove the top cap from the blender, and have a paper towel ready to cover the top while you blend. With the blender running on medium-high, slowly add the hot melted butter to the eggs, and blend until it comes together and is thickened/emulsified, about 5-10 seconds. If it's too thick, or you prefer a thinner sauce, you can thin it out with a few splashes of hot water. Pour the sauce into a small bowl, and use immediately (or up to 30 minutes).
  ½ cup (4 ounces or 1 stick) unsalted butter