Recipe: <!-- -->Southern-Style Baked Eggs with Grits and Collard Greens<!-- -->
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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Cooking tools:
- Oven
- Baking sheet
- Ramekin
- Pot
- Whisk
- Skillet
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Spoon
- Pastry brush
- Measuring spoon
- Kitchen towel
Ingredients
- 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 pounds collard greens, stemmed and roughly chopped
- 8 eggs
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