Toast some pine nuts in a dry cast iron skillet, then put them in a shallow bowl. Drizzle in some olive oil to the hot dry pan and then toss in some rainbow chard. Grate over a clove of garlic and some salt and pepper. Sautée just for a minute and then put the chard over the pine nuts in the shallow bowl. Rip a couple basil leaves over the chard. Now it's time to crack in two eggs to the pan and fry them up. When they're done to your liking, slide them over the greens. Finish the whole thing with a shower of parmesan.