I have a ridiculous swiss chard surplus from the garden. This year is the first time I've grown chard, and I didn't realize that after you cut it, it grows back, like spinach! Ah, the magic of leafy greens.
So I've been trying to think of creative ways to use it, and one of the best I've found, inspired by this blog post, is to make a sort of hash.
Chop tons of chard -- like, seriously, way more than you think is reasonable -- and dice the stems pretty finely, separating them out from the leaves. Heat some olive oil on low in a skillet and throw the stems in first, with chopped garlic and onion. (I like red onions the best for this because they make it sweet.)
After a minute or two, throw in the leaves.
When everything is soft, make little holes/nests in the chard mixture, so the bottom of the skillet shows through. Turn the heat up to medium. Spray a little more oil into each nest, so nothing sticks.
Crack one egg into each nest and sprinkle with salt and pepper. Cover the skillet and cook for about five minutes, depending on how firm you like your yolks.
Unveil and eat with toast!