• 2 Tbsp. Parmesan cheese shavings, plus more for serving
• 4 slices bread
• 4 Tbsp. olive oil , divided
• 4 to 6 chopped anchovies
• 1 bunch Swiss chard or kale , ends trimmed, cut into 2-inch pieces
• Coarse sea salt
• Freshly ground black pepper
• 4 large eggs
• 2 Tbsp. chopped capers
• 1 quartered lemon

Total time: 30 minutes

Sprinkle 2 tablespoons cheese over bread and heat in toaster oven until cheese melts, about 3 minutes. Divide among 4 plates.

Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Add anchovies, mashing with the back of a spoon to form a paste. Add chard, season with a healthy pinch of salt and pepper, and cook, tossing with tongs, until stem ends are tender and leaves are bright green and soft, about 10 minutes. Add 1/2 cup water if greens are sticking to pan. Remove greens from pan and divide among plates beside toast.

Add 1 tablespoon olive oil to skillet, set over medium-high heat, and crack eggs directly into pan. Cover and cook until yolk is set to desired consistency, 2 to 5 minutes.

Serve eggs over toast and greens, and top with capers and remaining cheese. Add a squeeze of lemon juice, remaining olive oil, and salt and pepper to taste.