- 1/2 teaspoon fine sea salt
- 1 cup uncooked grits or polenta (coarse cornmeal)
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter, plus more for the ramekins
- 8 slices pork or turkey bacon
- 2 1/2 pound collard greens, stemmed and roughly chopped
- 8 eggs
Bring 3 cups 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. Stir in pepper and 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 the skillet and cook, tossing often, until wilted and just tender, about 5 minutes. Stir in bacon. Arrange greens on top of grits in the 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.
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