Modern Day Blt

• 1 Bunch Swiss Chard washed, chopped into 1" pieces and separated into stems and greens
• 6 cloves garlic
• 1/2 onion minced
• olive oil
• salt & pepper
• salt & pepper
• Canadian Bacon 4 pieces
• Poached eggs
• Tomato sliced in thick pieces
• Polenta
• 1 cup chicken stock
• 2 cups milk
• 1 cup polenta
• 1 tablespoon butter
• 1/4 cup parmesean
• browned onion & garlic (see below)

1. In a large skillet over medium heat add garlic onion and canadian bacon.
2. Brown bacon remove from heat and place on a small dish covered with tin foil
3. Continue to brown garlic and onion.
4. Remove a tablespoon of garlic and onion and place the pot the polenta will be made in
5. Add stems cook for 5 minutes or untill tender, add greens and cook for another 5 minutes untill wilted and tender, season with salt and pepper, remove from heat
6. Bring all ingrediants except Parmesan to a boil and add polenta, stir untill thickend and remove from heat, stir in cheese, cover and set aside
7. Poach eggs and place on paper towel until ready
8. Assemble
9. Give yourself a nice polenta base, top with bacon, tomato chard and egg. Season with salt and pepper. You're done!!! Looks great and tastes better. I think this is a new take on the BLT.
10. PS. This is a great link on poaching an egg

chard washed, garlic, onion, olive oil, salt, salt, bacon, eggs, tomato, polenta, chicken stock, milk, polenta, butter, parmesean, onion

Taken from www.epicurious.com/recipes/member/views/modern-day-blt-50088390 (may not work)