I had this giant batch of rainbow chard in my fridge than had been sitting there for multiple weeks begging to be used. This was delicious. You can use the stems or not, your choice. Feel free to swap in cooked sausage for the bacon (chorizo would be especially excellent). Do top with hot sauce if you can stand a bit of heat - it really makes the dish.
Canola oil, butter, or bacon fat for the pan
1/2 - 1 cup finely chopped scapes (or several garlic cloves)
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn
1 Tbsp cider vinegar, or more to taste
Salt and pepper to taste
1 cup chopped cooked bacon
Hot sauce for topping
If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.
Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.
Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.
Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.
Serves about 4.