Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray.
With 2 1/2-inch-wide round cookie cutters, cut holes from centers of bread slices. Arrange bread and cutouts on a prepared baking sheet. Bake for 5 minutes or until slightly dry, turning bread over halfway through.
In a 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
Servings: 6 | Calories: 229cal | Fat: 17.2g | Saturated Fat: 8.8g | Cholesterol: 222mg | Sodium 348mg | Carbohydrates: 5.8g | Fiber: .7g | Sugar: .9g | Protein: 13.2g | Vitamin D: 21mcg | Calcium: 252mg | Iron: 2mg | Potassium: 200mg