Directions

• 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, 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 it from the heat.
• Remove the eggs from the oven and sprinkle the toasted breadcrumbs over the entire dish. Sprinkle with the feta, extra olives (if desired), flaky salt and fresh chives.
  Serve alongside some good toasted bread.