Sauteed Collard Greens with Bacon and Poached Eggs
Tender collard greens are seasoned with plenty of onions, bacon, garlic, and chipotle, then eggs are poached right in the pan. An easy, 3.8 net carb breakfast or brunch.
Course Side, Side Dish
Cuisine American - low -carb, American Classic
Keyword bacon, eggs, vegitables
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 217kcal
Author Marye
Ingredients
6slicesbacon
2clovesgarlicminced
1onionmedium chopped
3collardsbunches of stemmed and chopped
1tablespoonchipotlein adobo mashed to a paste
1teaspoonsalt or to taste
1tablespoonlime juice
1/2cupchicken broth
3tablespoonof butter
6eggs
black pepperFreshly ground
Queso Fresco or shredded Monterey Jack
Instructions
Heat a large (12" or more), heavy skillet over medium high heat.
Add the bacon and cook until crispy.
Remove the bacon from the pan and turn the heat down to medium low.
Crumble the bacon.
Add the onion and garlic to the pan along with the crumbled bacon.
Saute until the onion and garlic are starting to get tender but haven't browned.
Add half the collard greens, the chopotle in adobo, and the salt.
Saute until the greens wilt.
Add the remaining collards and saut? until the collards are done but still a pretty green.
Stir in the lime juice and chicken broth.
Turn the heat back up and create 6 pockets in the greens for the eggs.
Add 1/2 a tablespoon of butter to each of the 6 pockets.
Let melt.
Crack an egg into each pocket.
Cover and simmer until the white is cooked but the yolk is still runny.
Sprinkle each egg with the queso fresco and serve.