Cook wheatberries: soak overnight. Drain, rinse, then simmer in a pot full of lightly salted water for 45-60 minutes until they're soft yet chewy. Drain, then serve. Store any extra in the fridge for up to a week. (1 cup dry makes about 2 cooked cups).
Poach eggs: Crack room temperature eggs separately in tiny bowls and have them ready. Heat water in a medium pot until just below boiling (to the point where you see tiny bubbles on the bottom and sides of the pan). Add a good splash of white wine vinegar, then swirl the water. Drop 1 egg in. Gently move the water to ensure it's not sticking to the bottom of the pan. Don't touch it for about 3 minutes, then use a slotted spoon to scoop it out. (I prefer to do 1 egg at a time, but you can do 2 if you're a pro).
*save your extra chard stems for another use (recipe coming soon).