This dish makes a light meal with a slice of crusty bread and a bowl of soup.
Fill a small saucepan with water and bring to a boil over high heat. Place eggs in boiling water with a slotted spoon. Turn heat down slightly (water should still be boiling) and cook for 8 minutes.
Remove eggs with slotted spoon and plunge them into a bowl of ice water to cool. After 1 minute, remove eggs; crack and peel them. Return peeled eggs to ice water bath for 1 minute. Remove and chop finely. Set aside.
Preheat the oven to 350°F. Mix bread crumbs with butter in a bowl and season with salt. Spread in a thin layer on a baking sheet and toast for 5 minutes. Stir crumbs with a spatula, then continue to cook for 5 more minutes, or until golden brown.
While crumbs bake, wash and dry Swiss chard leaves and remove the stems. Tear or cut leaves into 1-inch-wide ribbons.
Heat olive oil in a 14-inch sauté pan or one large enough to hold all the leaves. Add chard, water, and salt to taste. Cover and cook over low heat until chard is very tender, about 20 minutes. Stir occasionally to prevent sticking. Place chard on a warm serving platter. Top with chopped egg and bread crumbs.
Nutritional information includes 1/4 teaspoon of added salt.