Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Are you flush with folate? Too-low levels are linked with osteoporosis, depression and more. Black-eyed peas are a top source of the vitamin. Ingredients:
1 slice (2 ounces) thick bacon |
1 cup chopped onion |
10 ounces frozen chopped collard greens, thawed and drained |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 can (15 ounces) black-eyed peas, rinsed and drained |
1/2 cup diced green bell pepper |
1/2 cup diced tomato |
2 tablespoons chopped fresh chives (or parsley) |
2 tablespoons fresh lime juice |
1 tablespoon red wine vinegar |
1 small green chile, chopped (optional) |
vegetable oil cooking spray |
4 large eggs |
4 tablespoons 1 percent milk |
Directions:
1. In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
2. 261 calories, 12 grams fat, 4 grams saturated fat, 26 grams carbohydrate, 7 grams fiber, 15 grams protein Nutritional analysis provided by Self
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