This unusual approach to poached eggs was fun and festive. I cut slices of white bread with a cookie cutter and fried the bread. Then I pressed the broth out of cooked Swiss chard and layered it onto the fried bread.
Poached eggs are topped with Hollandaise Sauce. The chard can have a Bechamel Sauce, but I kept it light, drizzling only the Hollandaise. 
I served this with veggies and chorizo.
