Grits & Greens Egg Bowl

Directions

1. Heat olive oil in a large skillet until hot. Add onions and sauté until soft. Add collard greens to the pan and stir. Pour in chicken broth, cover and simmer to wilt greens and reduce chicken broth, approximately 5 minutes. Spread greens on a baking sheet to cool. Season to taste with salt and pepper.

2. Boil water and salt in a saucepan. Stir in grits, cover pan, and reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. When water is absorbed, turn off heat and stir in butter.

3. Heat and whisk vinegar, water and sugar together in a saucepan until sugar is dissolved. Allow to cool slightly and add onions. Stir to submerge onions in vinegar mixture.

4. In a skillet over medium heat, cook ham slices on both sides to caramelize like bacon. Repeat process as needed.

5. Break eggs, one at a time, into a fine wire mesh strainer. This will allow thin egg whites to strain through making for best-looking finished eggs. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Slip eggs, close to surface of pan, into water.

6. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, approximately 3 minutes for soft. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.

7. Measure approximately ½ cup collard greens and arrange on one side of service bowl. Spoon approximately ½ cup grits on other side of bowl. Shingle two slices of ham between greens and grits.

8. Arrange poached eggs on ham and place a pinch of pickled red onions next to egg. Sprinkle with freshly ground black pepper.

Ingredients

• 2 Tbsp. olive oil
• ¼ cup minced yellow onion
• 2 cups collard greens, stemmed, rolled, cut crosswise in ½” wide ribbons
• ½ cup chicken broth
• Kosher salt, to taste
• black pepper, to taste
• 2 cups water
• 1 tsp. Kosher salt
• ½ Tbsp. melted butter
• ½ cup grits
• ½ cup apple cider vinegar
• ½ cup water
• 2 Tbsp. sugar
• 1 cup red onion, cut in half, sliced paper thin
• 8 slices country ham, 1.5-2 oz. per slice
• 8 large eggs
• water, as needed
• freshly ground black pepper, to taste