one 12-inch heavy bottomed nonstick pan
or use two smaller pans
1/2 small onion, thinly sliced (approx. 1/2 cup)
1 small bunch Swiss chard (see procedure below)
2 cups 1-2 inch cubed country bread
olive oil as needed for pan toasting bread and sauteing onions etc.
8 large eggs
3-4 Tbs milk
4-ounces goat cheese, crumbled
black pepper to taste
Peel and thinly slice about 1/2 cup onion. Tear the leaves of one small bunch of Swiss chard into bite size pieces and then very thinly slice the chard stems crosswise.
Cut about 2 cups of country bread into 1-inch cubes and then add a good splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and toast the bread all around and then take it out of the pan.
Add a little more oil to the pan if the bread needs it as you're toasting the bread and, once the bread is out of the pan, add a little more oil and saute the onion and Swiss chard stems to soften.
Once the onions and stems have softened up, add the Swiss chard leaves and cook those to wilt.
At some point you'll need to add a little splash of milk to 8 large eggs and whisk those up.
Once the Swiss chard leaves have wilted, add a little more oil and add the beaten eggs and the toasted bread and cook let that set up for a minute......then turn the heat to low, add about 4-ounces of goat cheese and put a lid on top to help finish cooking the eggs. (see hints below)
Once the eggs are cooked to your liking, season with a little black pepper to taste and it's good to go.
The heavy bottomed pan will help to keep the eggs from burning on low heat and, if you don't have a heavy bottomed pan, you can finish cooking the eggs by placing the pan underneath the broiler or into a 350 - 400 degree preheated oven. Just make sure the pan is oven proof.
Even with the heavy bottomed pan, the eggs might be a little dark on the bottom when done.