Get your crusty bread ready for these eggs
Kosher salt, freshly ground pepper1 bunch Swiss chard, preferably rainbowHandful of basil leavesHeat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes.
Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces . Reserve stems for your next sauté. Transfer leaves to a medium bowl. While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel . Sprinkle toasts with sea salt.
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