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BRAISED COLLARDS & POACHED EGGS
02/21/19 — Heydon Hatcher
Recipe and Photos by Megan Winfrey
Breakfast greens. Ever heard of 'em? A side of leafy vegetables with breakfast is one of my favorite things, and it's a great way to get an extra helping of nutrients into your day. This one-pan-wonder meal is a hit in my household, even with the almost four-year-old. Collards can be replaced with any type of chard, kale, or even cabbage. Try adding beans, diced tomatoes, and a tablespoon or two of cumin for a Mexican flare - this dish is highly customizable! In whatever direction you go with this recipe, buttered toast is a must.
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Braised Collards & Poached Eggs![]()
Over medium-high, heat a large cast iron or heavy bottomed skillet. Cook the bacon until crispy, then set aside to drain on a towel. Reduce the heat to medium-low and cook the onion and garlic until tender and translucent. Add half of the collards to the pan and let wilt for about 2 minutes before adding the other half. Cook until all of the greens are wilted, but still a bright green color. Stir in the lime juice and chicken broth, and crank the heat back up to medium-high. Create a pocket in the greens for each egg, then add a slice of butter to each pocket. Crack an egg into each of the pockets and sprinkle salt and pepper over each, to taste. Cover and simmer until the egg whites are cooked, and the yolks are cooked to your liking. I over poached them slightly as to avoid a runny yolk meltdown from the tiny human. Once the eggs are done, scatter crumbled bacon over the top and serve! Add some shredded cheese or serve over grits, but don't forget the buttered toast for sopping up that golden yolk.
Breakfast greens. Ever heard of 'em? A side of leafy vegetables with breakfast is one of my favorite things, and it's a great way to get an extra helping of nutrients into your day. This one-pan-wonder meal is a hit in my household, even with the almost four-year-old. Collards can be replaced with any type of chard, kale, or even cabbage. Try adding beans, diced tomatoes, and a tablespoon or two of cumin for a Mexican flare - this dish is highly customizable! In whatever direction you go with this recipe, buttered toast is a must.
Braised Collards & Poached Eggs
- 1 bunch collard greens, stems removed and chopped
- 6 slices of bacon
- 1 medium onion, chopped
- 3 cloves garlic, diced
- 1 tbs. lime juice
- 1/2 cup chicken stock
- 3-6 eggs (depending on how many will be eaten)
- butter
- salt and pepper to taste
Over medium-high, heat a large cast iron or heavy bottomed skillet. Cook the bacon until crispy, then set aside to drain on a towel. Reduce the heat to medium-low and cook the onion and garlic until tender and translucent. Add half of the collards to the pan and let wilt for about 2 minutes before adding the other half. Cook until all of the greens are wilted, but still a bright green color. Stir in the lime juice and chicken broth, and crank the heat back up to medium-high. Create a pocket in the greens for each egg, then add a slice of butter to each pocket. Crack an egg into each of the pockets and sprinkle salt and pepper over each, to taste. Cover and simmer until the egg whites are cooked, and the yolks are cooked to your liking. I over poached them slightly as to avoid a runny yolk meltdown from the tiny human. Once the eggs are done, scatter crumbled bacon over the top and serve! Add some shredded cheese or serve over grits, but don't forget the buttered toast for sopping up that golden yolk.
