Preheat oven to 400. Bring the eggs out of the fridge. Toss the crumbs with 2 tsp dijon, 2 tsp olive oil, mustard seeds and a pinch of salt to coat. Scatter on a rimmed baking sheet, and toast for 6-8 minutes until edges are golden. Remove the stem from the chard and roughly chop or tear the leaves. Over medium high heat, add enough water to cover the bottom of a skillet. Toss the chard just to wilt it, about 2 minutes. Scrape it into a mesh sieve and press out the moisture. Wipe out the skillet, add the remaining 3 tsp of mustard, half and half, 1 Tbsp of the green herbs and the drained chard. Stir everything together, cook about 3 minutes. Season with salt and fresh pepper. Remove from heat. Heat remaining tablespoon of oil in a skillet over medium high heat. Crack eggs in the skillet, with plenty of space between and cook until desired doneness. You may need to do this in two batches if making 2 eggs per person. Divide the chard between two plates and top it with two eggs, breadcrumbs and herbs for garnish.