Fancy Baked Eggs

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a medium-sized, ovenproof skillet over medium heat, add the bacon and cook, while flipping the pieces once, until they are cooked and crisp, about 7-9 minutes.

Step 3 -Transfer the bacon to a paper-towel-lined plate to drain.

Step 4 -Reserve 1 tablespoon of the bacon grease in the skillet, draining the remainder.

Step 5 -Add the extra-virgin olive oil to the skillet and heat it with the reserved bacon grease over medium heat.

Step 6 -Add the onions to the oil mixture and cook, while stirring, until they begin to soften, about 5 minutes.

Step 7 -Add the garlic and the Swiss chard leaves to the onion mixture and cook, while stirring, until the Swiss chard begins to wilt, about 2-3 minutes.

Step 8 -Add the cooked bacon and 1/2 cup of the Castelvetrano olives to the wilted Swiss chard mixture and stir to combine.

Step 9 -Create four wells in the Swiss chard mixture.

Step 10 -Crack 1 of the eggs into each well in the Swiss chard mixture.

Step 11 -Drizzle the egg mixture with the heavy cream.

Step 12 -Bake the skillet just until the egg whites are no longer transparent but the yolks are still runny, about 8-10 minutes.

Step 13 -In a small skillet over medium heat, melt the butter.

Step 14 -Add the panko to the melted butter and cook, while tossing, until the panko is golden-brown.

Step 15 -Transfer the skillet from the oven and sprinkle the egg mixture with the toasted panko breadcrumbs.

Step 16 -Serve with the flaky sea salt, the chives, the bread, the feta, and the extra olives.