Southern-Style Baked Eggs with Grits and Collard Greens

2393_southern_style_baked_eggs

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup uncooked grits or polenta (coarse cornmeal)
1/2 teaspoon salt
2 1/2 pounds collard greens, stemmed and roughly chopped
2 tablespoons butter
3 cups water
8 eggs
8 slices pork or turkey bacon

Recipe Preparation

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