Wash, de-stem and give a rough chop to all your greens. Set aside in a large bowl. Thinly slice your first batch of garlic, then set aside in a small prep bowl. Mince the remaining garlic.

Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium low heat. Add in your minced garlic and give it a stir for 30 to 60 seconds until garlic is fragrant. Add in your crushed red pepper flakes and black pepper. Stir to combine letting the red pepper flakes release some of the heat.

Add in your greens—start by adding half of the greens to start so that they don’t spill over. Trust: these will cook down significantly. Once the greens have started to cook down (about 5 minutes later) add in the remaining greens and give it all a good stir. Add in your kosher salt and stir once more. Allow the greens to cook down. Water will release as the greens cook; this is okay. Allow greens to cook, low and slow, about 7 to 10 minutes more, stirring as needed to encourage them to wilt down. Once the greens are cooked down, add in your Parmesan cheese and stir to combine. Taste and adjust seasoning as desired

Meanwhile, in small skillet heat a couple tablespoons olive oil over medium low heat. Once heated, add in your sliced garlic and fry them up, about 3 to 5 minutes—watching closely so that they turn a lovely golden brown but don’t burn. Using a slotted spoon remove fried garlic to a small plate lined with a paper towel to drain.

Use the remaining garlic infused oil to fry up your toast, one to two slices at a time depending on size of skillet, until golden. Place each slice of toast on a plate.

Add in a little more oil, if needed, and then fry up your eggs, one or two at a time, for each serving. Fry eggs until edges are golden and the whites are set, about 3 to 4 minutes each.

To serve: top each toast with a few spoonfuls of your garlicky greens. Top with your egg and then garnish with some more grated Parmesan, some crushed red pepper and the crispy garlic.