Eggs Florentine with Tarragon Hollandaise

To make the tarragon hollandaise, in a saucier or saucepan over medium-low heat, melt the butter. Reduce the heat to low and keep warm.

In a food processor, combine the whole egg, egg yolks, lemon juice and cayenne and process until smooth. With the processor running, slowly pour the melted butter through the feed tube and process until incorporated, about 1 minute. Pour the sauce into the saucier, set over low heat and cook, whisking constantly, until the sauce is slightly thickened and coats the back of a spoon, about 1 minute. Remove from the heat, add the tarragon and water and whisk until combined. Season to taste with salt and black pepper. For a thicker sauce, continue to cook over medium-low heat until the desired consistency is reached. Remove from the heat and cover to keep warm.

In a large nonstick fry pan over medium-high heat, arrange the bacon in a single layer and cook, turning once and reducing the heat to medium halfway through, until the bacon is crisp and browned, about 3 minutes per side. Transfer to a paper towel–lined plate. Pour off all but 1 Tbs. of the fat from the pan

In the same pan over medium heat, add the chard and lemon juice, and season with salt and black pepper. Cook, tossing the chard, until slightly wilted, 1 to 2 minutes. Transfer to a bowl. Wipe out the pan with a paper towel.

In the same pan over medium heat, melt 1 Tbs. of the butter. Add the English muffin halves, cut side down, and cook until toasted and golden brown, about 1 minute. Place 2 muffin halves, cut side up, on each of 2 individual plates.

In the same pan over medium heat, melt the remaining 1 Tbs. butter. Crack the eggs into the pan, reduce the heat to medium-low, cover and fry until the whites are set but the yolks are still runny, about 2 minutes. Season with salt and black pepper and a pinch of cayenne.

To assemble, divide the chard among the English muffin halves. Top with the bacon and fried eggs and spoon on the hollandaise. Sprinkle with flaky sea salt, garnish with microgreens and serve immediately. Serves 2.

Williams Sonoma Test Kitchen