to prepare for the new season, i've been cleaning out my freezer. all that remains of last year's bounty is a small bag of frozen and sliced jalapenos and a pack of blanched and frozen greens. the greens sauteed up nicely with bacon and i served them over biscuits with a fried egg. since this is a decidedly southern twist on eggs benedict, i decided to name the dish after one of my favorite southern authors.
this recipe serves four.
1/2 portion of biscuits - baked and sliced in half (yields 4 biscuits)
2 slices bacon - cut into chunks
2-3 large handfuls of greens (any hearty type: collards, swiss chard, etc.) - washed, chopped and blanched (i used pre-blanched, frozen greens)
1 medium onion - sliced and carmelized
4 eggs - fried, sunny side up
cheese sauce (see below)
i generally make the cheese sauce, biscuits and onions before starting the greens and eggs.
heat up a medium-large skillet over medium high heat and add bacon chunks. cook for 4-6 mintues or until bacon begins to crisp. add greens to bacon and toss well. cook another 5-7 minutes over medium high heat until greens and bacon are cooked through. set greens aside, fry eggs (for 4 eggs, i would fry in 1 1/2 tablespoons butter).
for plating: place biscuit, cut in half open on plate (as you would an english muffin), place greens and bacon mixture on top of biscuit, layer carmelized onions on top of the greens, then place one fried egg on top of the onions, and top with cheese sauce.
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
3/4 cup whole milk
3/4 cup white cheddar
dash grated nutmeg
melt butter over medium heat in skillet. once butter is melted, slowly add flour, stirring as you add. once flour is fully incorporated into the butter, add salt and pepper and stir for another minute. add milk and stir well and cook for 2 minutes or until milk has mixed well with the flour mixture. slowly add cheese, stirring constantly. add nutmeg and cook until cheese has melted and mixture is smooth.