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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the greens in batches and cook, tossing occasionally, until wilted, about 5 minutes.
Add the vegetable broth or water and cook until the greens are tender, 5 to 7 minutes. Stir in the heavy cream and cook for 1 minute. Season with salt and pepper.
Make 4 wells in the greens mixture and crack an egg into each. Season the eggs with salt and pepper. Cover the skillet and cook until the eggs are done to your liking, about 5 minutes for runny yolks.
Serve the greens and eggs over the toasted bread, drizzled with olive oil, and sprinkled with flaky sea salt and freshly cracked black pepper.