Brunching in Style: Poached Egg over Collard Greens with Bacon

Weekend mornings are special times. You wake up late and want something rich and decadent, not too much, but enough to last you until dinner. This is how brunch was made, my friends.

Today's brunch is rich and full of color. Its sure to impress if you had a midnight guest and will be filling enough to last you through the afternoon.

The collard greens can be replaced with spinach or green beans or practically anything. But the richness of the egg yolk and bacon complement the slight bitterness in leafy greens. The bacon renders a lot of fat so you should not need any oil (unless you replaced it with turkey bacon or ham).

Serve with toast triangles, a mimosa, and follow with coffee and a piece of chocolate.

Poached Egg over Collard Greens with Bacon
Serves one. 30 minutes

2 cloves garlic, minced
1/2 red onion, halved, then thinly sliced (julienned if you will)
5 big leaves collard greens. Separate leaves from stems. Leaves should be sliced in ribbons, stems diced. (It looks like a lot but it shrinks)
1 1/2 slices bacon, diced 1/3rd of an inch squares (I like thick cut canada bacon, and try to get the leanest one. We like fat, but not enough to kill you)
1 egg, as fresh as possible.

1. Heat a pot of water to boil. Put a drop of oil in a ladle and spread around. Put you egg on the counter so its room temperature.
2. Meanwhile, heat up your skillet to high. Wait several minutes so you know its sizzling hot (a drop of water should hiss and evaporate)
3. Drop in the bacon and let cook in a single layer. Cook for about 3-5 minutes, so they're cooked through but not crispy yet.
4. Turn heat down to medium, add garlic, and onions. Stir to deglaze the pan, pulling all the flavor from the bacon on the bottom of the pan.
5. Add collard green stems, cook for two minutes before adding leaves. Try to push the greens to the bottom of the pan and layering the bacon garlic onion compote on top. Add salt and pepper to taste and reduce to low heat while you poach your egg.
6. Crack the egg into the pre-oiled ladle. Hold it in the boiling water for about 5 minutes. Don't submerge it until the egg white starts to turn solidify. You'll lose some white but just make sure to not puncture the yolk. Cook as desired - I like my yolk thick but a little runny.
7. Plate the greens and bacon into a little mound on the plate, creating a hollow in the middle for the egg to sit. Drain all the water from the ladle before separating out the egg. Drop egg carefully in center of collard green nest.

Enjoy!