Schweizisk Mangold Eggs Benedict

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1. 1
   Dice the stems of the chard, and slice the leaves.
2. 2
   Heat a large skillet on medium-low heat; heat the butter and oil until melted.
3. 3
   Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
4. 4
   Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.
5. 5
   Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
6. 6
   To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.
7. 7
   Crack eggs into individual small cups or ramekins.
8. 8
   Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
9. 9
   Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
10. 10
    Carefully drop eggs one at a time into the center of the pot.
11. 11
    Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
12. 12
    Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
13. 13
    Divide the muffin half among 4 plates.
14. 14
    Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.