Maybe this is just a thinly veiled attempt to get you to eat greens with your breakfast by calling it a 'recipe' and giving it a cute name.  The point is, its fun to cut the middle out of a piece of whole grain bread and cook an egg in the middle-- and adding a bed of greens actually makes the whole thing pretty healthy.

The “grass” doesn't necessarily have to be swiss chard, but can be anything from baby spinach to kale to bok choy. You can use the open end of a drinking glass to cut out the circle. The extra bread from the center can evolve into breadcrumbs by letting it go stale or toasting in the oven, then blending into crumbs in a food processor. Season breadcrumbs with sea salt and pepper if desired. Keep in a tightly covered container.

Prep Time:  3 Minutes
Cooking Time:  6 Minutes
Yield:  4 Servings
Ingredients:
2 Tbsp Olive Oil
4 Cups Swiss Chard, rinsed and well chopped
Pepper, to taste
Dash of Tamari
4 Eggs
4 Pieces of Whole Grain Bread, sprouted if possible
Preheat 1 tablespoon of oil in a large, heavy pan over medium heat.  Prepare bread by cutting a hole, about 2 inches in diameter into the center of each slice. Drop chard into the pan and sauté for 2-3 minutes, or until almost softened.  Season with pepper and a dash of tamari.  Push greens to the side of the pan (if there’s room) or get another pan, add the remaining oil, and drop in slices of bread.  Crack one egg into the hole in each slice of bread.  Let cook until egg has firmed up enough to survive a flip, then use a spatula to flip each piece.  Cook until whites are firm and yolks are as firm as desired.  Season with sea salt and pepper.  Lay greens onto plates and place one piece of egg/toast onto each.  Serve with hot sauce if desired.