Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens
A Southern-inspired breakfast dish featuring eggs baked in individual gratins with smoky collard greens, topped with a fresh black-eyed pea salsa. The combination of bacon, vegetables, and eggs creates a hearty and flavorful meal.
Ingredients
- •1 slice thick bacon
- •1 cup chopped onion
- •10 ounces frozen chopped collard greens
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •15 ounces black-eyed peas
- •½ cup green bell pepper
- •½ cup tomato
- •2 tablespoons fresh chives
- •2 tablespoons lime juice
- •1 tablespoon red wine vinegar
- •1 small green chile
- •1 spray cooking spray
- •4 large eggs
- •4 tablespoons milk
Cooking Instructions
- 1.
In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
35 min
