Southern-Style Baked Eggs with Grits and Collard Greens
4

Serves 8

Skip the oven all together and top each ramekin of collard greens and grits with an over-easy egg, if you like. Spinach makes an excellent substitute for the collard greens.

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    Ingredients: 
    • 3 cups water
    • 1/2 teaspoon salt
    • 1 cup uncooked grits or polenta (coarse cornmeal)
    • Salt and pepper to taste
    • 2 tablespoons butter
    • 8 slices pork or turkey bacon
    • 2 1/2 pounds collard greens, stemmed and roughly chopped
    • 8 eggs
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    Method: 

    Preheat oven to 400°F. Arrange 8 large greased ramekins on a baking sheet; set aside.

    Bring water and salt to a boil in a medium pot then whisk in grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, 10 to 15 minutes. Season with salt and pepper then stir in butter. Divide grits among prepared ramekins.

    Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. When cool enough to handle, roughly chop bacon.

    Discard all but 2 tablespoons of the bacon grease, then add greens to skillet and cook, tossing often, until wilted and just tender, about 5 minutes. Stir in bacon and season with salt and pepper. Arrange greens on top of grits in ramekins.

    Crack an egg into the center of each ramekin and bake until whites are almost set, about 20 minutes. Set aside to let cool briefly then serve.

    Nutritional Info: 
    Per Serving:320 calories (170 from fat), 19g total fat, 7g saturated fat, 235mg cholesterol, 470mg sodium, 24g carbohydrate (5g dietary fiber, 1g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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