Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Go pancetta-crazy with this breakfast sandwich: eight slices piled atop gorgeously marbleized eggs set on a bed of collard greens cooked in pancetta fat.
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Ingredients
- 5 cups flour
- 5 tbsp. sugar
- 2 tbsp. baking powder
- 1 tbsp. kosher salt
- 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted
- 1 3⁄4 cups buttermilk
- 2 tbsp. honey
- 7 oz. thinly sliced pancetta (about 32 slices)
- 2 lb. collard greens, trimmed and roughly chopped
- 1⁄2 small Vidalia onion, thinly sliced
- 3⁄4 cup chicken stock
- 1 tsp. Dijon mustard
- 1 clove garlic, mashed into a paste
- 8 eggs, plus 1 egg yolk
- 1⁄2 cup canola oil
- 1 1⁄2 tbsp. espresso
- 4 tbsp. unsalted butter
- 1⁄4 cup minced chives
- Kosher salt
- freshly ground black pepper
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