Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Preheat the oven to 400°F.
  • Arrange 8 large buttered ramekins on a large rimmed baking sheet; set aside.
  • Bring 3 cups water and salt to a boil in a medium pot then whisk in grits and return to a boil.
  • Reduce heat to medium low and simmer, stirring often, until thick and creamy, 10 to 15 minutes.
  • Stir in pepper and butter.
  • Divide grits among prepared ramekins.
  • Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crisp, 6 to 8 minutes; transfer to a paper towel-lined plate.
  • When cool enough to handle, roughly chop bacon.
  • Discard all but 2 tablespoons of the bacon grease, then add greens to the skillet and cook, tossing often, until wilted and just tender, about 5 minutes.
  • Stir in bacon.
  • Arrange greens on top of grits in the ramekins.
  • Crack an egg into the center of each ramekin and bake until whites are almost set, about 20 minutes.
  • Set aside to let cool briefly then serve.