4 green onions, white and light green parts, finely chopped
2 cloves garlic, minced
2 heaping cups chopped kale
2 heaping cups chopped swiss chard
2 tablespoons chopped fresh chives
4 large eggs
In a large bowl, combine cooked quinoa with bruschetta. Toss to coat.
Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and garlic. Sauté until soft, 1 to 2 minutes. Add the greens. Sauté until wilted, 3 to 5 minutes.
Add garlicky greens to the quinoa mixture and toss well. Divide the mixture evenly into 4 serving bowls.
Heat remaining oil in a nonstick skillet over medium-high heat. Crack eggs into skillet and season with salt and pepper. Cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.