There is absolutely nothing fancy about the prep and cooking for this toast - it's all about it's lovely presentation, and simple, delicious flavour. You can whip up these beauties in about 10 minutes flat. Perfect for a quick dinner, breakfast, or as part of a bigger brunch. The egg can be omitted, or replaced with avocado or portabella mushroom.
Start by melting the butter in a large skillet over medium heat. Toss in beans and heat for about 2-4 minutes. Add in Swiss chard leaves and turn the heat down to very low.
While Swiss chard cooks, prepare your eggs. I poached mine, but soft boiling would be just as delicious, and much less fussy. Also, if you prefer your bread to be toasted, do so now (honestly I know this is called Fancy Toast, but I actually just made Fancy Bread).
Once the Swiss chard is gently cooked (you want it to retain its vibrancy), quickly stir in the lemon juice and remove from heat. Grind in some pepper and toss in some salt.
Spread goat cheese on the toast, and top with a heap of the chard and beans. Place the egg on top and garnish* with parsley.
*For an extra fun, colourful garnish, finely mince a couple of the chard stalks and sprinkle on top of the egg. This adds a beautiful pop of colour, and a subtle crunch.
If you don't use them this way, keep them! There are many other wonderful ways to use the stems.