Chard and Gruyère Eggs in the Hole

Ingredients

6 slices French Bread (or sourdough)

½ cup softened butter

1 bunch of chard, trimmed & chopped

¼ cup freshly grated Gruyere or Parmesan cheese

6 large eggs

Directions

With 2 1/2-inch-wide round cookie cutter (or glass) cut holes from centers of bread slices. Butter one side of each bread slice & "hole" cutouts. Place butter side down in a nonstick skillet on medium to medium-high heat. Toast until golden brown, then remove from pan & butter the other side. Set aside.

In the skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Remove from heat. Transfer chard to a bowl & clean the skillet with a paper towel.

Put bread slices & cutouts to skillet with toasted side up. Divide chard among bread slices, spreading around holes. Add an egg to each hole & top with a pinch of salt or garlic salt. Sprinkle cheese over chard & cutouts.

Bake 8-12 minutes at 425* until egg whites are set but yolks are runny (you can also cook them on the stove top but will need to flip them to get the eggs done). Serve immediately.