Step 1

Heat oven to 425°F.In a medium sized ovenproof skillet sauté the bacon over medium heat until just cooked

Step 2

Transfer the bacon to a paper towel lined plate

Step 3

Drain off all but 1/2 tablespoon of the bacon grease

Step 4

Add 1 tablespoon of olive oil to the pan

Step 5

Add the onions, cooking until transparent, about 5 minutes

Step 6

Add the garlic and swiss chard and continue cooking until the chard begins to wilt

Step 7

Return the cooked bacon to the pan and add the castelvetrano olives

Step 8

Remove from heat.Create small wells into the chard mixture where you want to place the eggs

Step 9

Add each egg to pan the one at a time

Step 10

As evenly as possibly pour the cream over the entire dish and place in preheated oven

Step 11

Allow to cook for 8-10 minutes

Step 12

Just until the white parts of the eggs are no longer transparent.In small skillet, melt the 1 tablespoon of butter

Step 13

Add the panko and toss with butter, continue cooking over medium heat until the panko is toasted.Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.Serve alongside some good bread.