Make the Blender Holliandaise and leave it in the blender so it stays warm.

Blender Hollandaise: Add the yolks to a blender. Put the top onto the blender but remove the middle piece. Pre-heat a medium frying pan over medium heat. Add the butter and let it melt. Continue heating until it stops foaming. Turn the blender on low and begin pouring the hot butter into the blender - very slowly at first, and then a little faster as the Hollandaise begins to emulsify. Add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready. Return the butter coated pan to the stove.

Swiss Chard: Wash the Swiss Chard, remove the ribs, and cut into 2 inch pieces. Slice the garlic. Place the medium frying pan over medium heat. When hot, add the garlic and saute until fragrant and beginning to soften, then add the Swiss chard and cook until wilted. Salt and pepper to taste. When finished cooking, turn off the heat and cover with a lid to keep warm.

Poached Eggs: Meanwhile, fill a medium - large frying pan ¾ fill of water, add two teaspoons of vinegar and 1 teaspoon of salt. Turn the heat to medium high until it begins to simmer slowly, then turn it down to medium. Crack the eggs one at a time and gently open them into the barely simmering water. Watch the heat under the pan because we don't want the water to boil. Cook the eggs 1 minute, then with a spatula, gently loosen the eggs from the bottom of the pan so they can float freely. Poach the eggs for another minute, then gently roll them over with a slotted spoon. Continue poaching for about 2 minutes. Remove the eggs from the pan and drain on paper towels.

Assembly: Slice 4 thick slices of tomatoes about 2 ounces each. Place them on serving plates and season with salt and pepper. Divide the Swiss chard into four portions and arrange on the tomato slices. Then add the eggs, seasoning them with salt and pepper. Finish with the Hollandaise. Garnish and serve.