Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream,
whisking constantly, until combined. Season with salt and pepper.
In a medium
skillet, bring three inches of water to a simmer. Poach eggs.
Season with salt and pepper.
Toss chard with vinaigrette and divide among
four plates. Top each with a poached egg and Parmesan.
Perfectly Poached: Crack one egg at a time into a teacup or small bowl and gently slide into barely simmering water. Repeat with remaining eggs. Cook until white is just set and yolk still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.