This Southern-style breakfast of turkey bacon, silky collard greens, and peppery grits is just the dish to power your morning. Packed with protein and fiber, this heart-healthy baked egg recipe is a guaranteed winner.
Recipe yields 8 servings
Preheat oven to 400°. Lightly coat 8 large ramekins with nonstick cooking spray and arrange ramekins on a large rimmed baking sheet; set aside.
In a medium pot, bring 3 cups water and 1/2 teaspoon of the salt to a boil. Add grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, about 10 to 15 minutes. Add the pepper and 1 tablespoon of the olive oil. Divide grits among the prepared ramekins.
Meanwhile, in a large skillet, cook the bacon over medium heat, turning occasionally, until just crisp, about 6 to 8 minutes. Remove the bacon from skillet; chop and set aside.
Add the remaining 1 tablespoon oil to the skillet. Add the collard greens, tarragon and sage and cook, tossing often, until wilted and just tender, about 5 minutes. Arrange the collard greens on top of the grits. Top the greens with the chopped bacon.
Crack an egg into the center of each ramekin. Bake for 15 minutes, or until whites are almost set. Top with the thyme and serve.