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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 6 slices bacon
- 2 cloves garlic minced
- 1 onion medium chopped
- 3 collards bunches of stemmed and chopped
- 1 tablespoon chipotle in adobo mashed to a paste
- 1 teaspoon salt or to taste
- 1 tablespoon lime juice
- 1/2 cup chicken broth
- 3 tablespoon of butter
- 6 eggs
- black pepper Freshly ground
- Queso Fresco or shredded Monterey Jack
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.
Sauté 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.
Sauté until the greens wilt.
Add the remaining collards and sauté 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 ½ tablespoon of butter to each of the 6 pockets.
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.