1) Heat a non-stick pan over medium-high heat, add oil then greens, and season with salt & pepper. Toss lightly to wilt and form a nest in the middle.

2) Crack an egg into hot oil in the center of the greens, add about a tablespoon of water around the outside of the pan, in the greens, immediately reduce heat to low, and cover with a tight lid for about 2 minutes, rotating pan occasionally until egg whites are set, bit yoke is still soft, then remove from heat. While egg cooks, toast rye bread.

3) Serve immediately, slip a spatula under the egg to loosen it to move freely, then slide the whole works out of the pan directly onto the waiting toast.  Some of the veg may need to be reassembled, but most will stay intact in the egg white.  Drizzle with chili oil, to desired heat level and serve.