When in the south...

Baked Eggs, à la South Carolina

I've been back in South Carolina for a week know and loving every minute of it.  After a morning of exploring a local park, I wanted something easy, but still substantial, for lunch.  Spying some leftover collard greens in the fridge, I remembered the spinach baked eggs Ben had made me for Mother's Day and I thought, "why not?".  I popped the dish in the oven before popping myself into the shower, emerging to find lunch done.  This was so damn good that I called Ben to make him jealous of hat I was having for lunch, but with the promise to make it for him when he joins me next week.


Baked Eggs, à la South Carolina

For each serving:
1 heaping cup of your favorite leftover collard greens, preferably with lots of ham bits
1 or 2 eggs
coarse salt and fresh ground black pepper, to taste

Preheat an oven to 400°F. Lightly spritz oven-safe dishes or ramekins with cooking spray.  Place a heaping cup of prepared collard greens into each of the oven-safe dishes, making a well or two in the center of each.  Break an egg into each well and season with salt and pepper.  Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately. 

Serve this with a whole grain bread or English muffin and some hot sauce.  Texas Pete is very popular here.

WW PointsPlus:
2 points per egg, but the greens will depend upon how they were prepared.  Mine, made with lean ham and defatted ham broth, are 2 points for a heaping cup.