Tomato and Swiss Chard Benedict

Ingredients(makes 4 servings):
1 bunch swiss chard
2 cloves garlic
4 thick slices of heirloom tomato
4 eggs
salt and pepper
3 egg yolks
1 stick butter
1 T lemon juice
chopped chives for garnish if desired

Directions:
Add yolks to a blender. Add butter to hot pan and melt. Turn blender on low and begin adding in melted butter, slowly upping the speed. Add lemon juice and pepper. Set aside.
Wash the chard, remove ribs, and cut into 2 in. pieces. Slice garlic. Return the pan you used to cook the butter back to the stove and saute garlic over med heat for 1 min. Add in swiss chard and cook until wilted. Salt and pepper to taste. Remove from heat and cover to keep warm.
To poach eggs, fill a saucepan with water and add 2 tsp. vinegar and a pinch of salt. Bring to a simmer. Crack the eggs one at a time and gently open them into the water. Cook for 1 minute, and gently keep the white together with a spoon. Continue poaching for two minutes then remove from water onto a paper towel.
Place each tomato slice on a serving plate and season with salt and pepper. Divide the swiss chard amount the tomatoes. Add the egg to the top of each pile then top with hollandaise sauce. Garnish and serve.