In a pan on medium-high heat, add about 2 tablespoon of butter, once heated, begin frying yours eggs, cooking until the bottom is nice and crispy, and the yolks are still runny. Season to taste.
While your eggs are cooking, using a vegetable peeler, peel thin ribbons of swiss chard. Fry the ribbons in your pan until crispy, add extra butter if needed.
Toast your slice of sourdough bread, butter it, and cut or tear into pieces.
Begin assembling your plate with the sourdough first, then place your fried egg on top, followed by fresh dill surrounding the egg, a few sticks of chives, then the tomatoes and swiss chard. Finish the plate by crumbling goat cheese around it, sprinkling with fresh parsley, and taking the runny yolk from your second egg and creating a smear around the plate. Add extra seasoning as desired.