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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds fresh, young poke shoots |
8 slices bacon |
6 eggs, beaten |
salt and pepper to taste |
Directions:
1. Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well.
2. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside.
3. Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently.
4. Stir in eggs; cook over medium heat, stirring often, until eggs are firm but still moist. Add salt and pepper to taste.
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