Pulse in a food processor two slices of rustic white bread until you get fine breadcrumbs. Using a skillet over medium heat add a tablespoon of extra virgin olive oil. When olive oil is hot, add bread crumbs a little at a time until all of the breadcrumbs are coated with olive oil. Stir bread crumbs until toasted. Add Kosher salt and fresh cracked black pepper to taste. Pour contents into a bowl and set aside.

On a serving platter arrange Swiss Chard leaves.

Add red onion, zucchini, tomatoes, blueberries and apples.

Top with fried eggs, toasted bread crumbs and grated Parmesan cheese.

Serve.