Heirloom Tomato and Swiss Chard Eggs Benedict

Swiss chard (weight after cleaning (about 1 large bunch), 200 g)

garlic (sliced)

Heirloom tomato slices, (4 thick slices (200 g))

large eggs (poached)

salt and pepper

large egg yolks (save the whites for an omelette or something else)

salted butter or ghee* ((113 g))

lemon juice** ((15 ml))

cayenne pepper (or a pinch of white pepper)

*If you don' use salted butter don't forget to add a pinch or two of salt to the sauce to taste.

**I also like to add 1/2-1 teaspoon of the lemon zest

chives (green onion, or chopped fresh herbs)

black pepper (cayenne or paprika)