1/2 cup
pitted castelvetrano olives, pitted, sliced, plus more for garnish
2/3 cup
heavy cream
4
eggs
1 Tbsp
salted butter or olive oil
1/4 cup
panko
1/4 cup
crumbled feta
1/2 tsp
flaky salt for finishing
2 Tbsp
minced chives for garnishing
1
loaf of crusty bread, for serving
Method
Heat the oven to 425°F.
In a medium sized ovenproof skillet, cook the bacon over medium heat. Transfer the bacon to a paper towel lined plate. Drain off all but 1 tablespoon of the bacon grease.
Add 1 tablespoon of olive oil to the pan. Still over medium heat, add the onions, cooking until beginning to soften, about 5 minutes. Add the garlic and swiss chard, continuing to cook until the chard begins to wilt about 2-3 more minutes. Return the cooked bacon to the pan along with the olives. Remove from heat.
Create 4 wells in the chard mixture. This is where you will crack the eggs. Once all of the eggs are in the wells you created, drizzle the entire dish with the cream. Place the dish in the oven and cook for 8-10 minutes. Just until the white parts of the eggs are no longer transparent, but the egg yolks are still runny.
While the eggs are baking, melt the butter in a small skillet, over medium heat. Add the panko and toss to combine with the butter. Continue cooking and tossing until the panko is golden brown before removing from the heat.
Remove the eggs from the oven and sprinkle the toasted panko over the entire dish. Sprinkle with the feta, extra olives (if desired), flaky salt and fresh chives.