Eggs over Collards. You need to taste of ground black pepper. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Fried eggs and collards over polenta, found here, is an upscale version of collards and grits, but I have to admit it is scrumptious.
You can have Eggs over Collards using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Eggs over Collards
- It’s 2 cups of leftover collards, see my recipe for Collards that Skye Loves.
- Prepare 3 of large eggs.
- Prepare to taste of salt.
- You need to taste of ground black pepper.
- You need 1-1/2 tablespoons of water.
Season each one with pepper, and then transfer the whole skillet to the oven. Pile the greens in a bowl and sprinkle with the remaining za'atar and fresh parsley. Crumble the reserved bacon over the greens, and top with the cooked eggs. Finish with a sprinkle of salt, a grind of pepper, and a note on your grocery list to buy more collards, stat!
Eggs over Collards instructions
Heat the collards.
To a hot pan add eggs add salt and pepper.
Add water to side of eggs, not on the top of eggs just beside them and cover with lid..
Let steam till just the whites of eggs are done.
Slide the eggs on top of collards and serve. I hope you enjoy!.
Add the remaining collards and sauté until the collards are done but still a pretty green. Stir in the lime juice and chicken broth. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste.
