Recipe by Michael Bonacini.
1 tbsp butter
1 cup diced bacon, 1/2 inch chunks
1 cup chorizo sausage, diced
1/2 small onion, diced
1/2 clove garlic, minced
1 bunch Swiss chard, stems and centre
ribs cut out and chopped, leaves coarsely
salt and pepper
2 tbsp malt vinegar
1 cup hollandaise
1 tsp chopped chives
pinch smoked paprika
Heat the butter in a sauté pan over medium-high heat.
Gently sauté the bacon and chorizo until the bacon is crisp and the sausage is golden brown. Remove from the pan and drain some of the excess oil. Turn heat to low and cook the onions and garlic for 2 to 3 minutes.
Add the Swiss chard stems and cook for 5 minutes, stirring occasionally. Add the leaves and season with salt and pepper. Continue cooking and stirring for 8 to 10 minutes. Add back the bacon and chorizo. Cover the pot, turn off the heat, and let sit.
In a separate pot of boiling, salted water, add the malt vinegar and poach the eggs gently for 3 minutes. Divide the chard mixture between two plates and perch two poached eggs on top. Spoon the hollandaise over the eggs; sprinkle with chives and smoked paprika.
Cook’s note: I like to use apple-smoked bacon, but any good quality bacon will do.
For more recipes from Michael Bonacini, check out his book: 3 Chefs: The Kitchen Men.