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Biscuit Sandwiches with Collards, Bacon and Poached Eggs

Name: Biscuit Sandwiches with Collards, Bacon and Poached Eggs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 strips uncured bacon; 5 cups flour, plus extra for dusting surfaceÂ Â; 5 tablespoons sugar; 2 tablespoons baking powder; 3 Â½ teaspoons salt, divided; 10 tablespoons unsalted butter, frozen; 2 cups low-fat buttermilk; 2 pounds collard greens, trimmed and roughly chopped; 1 small onion, chopped; Â¾ cup low-sodium chicken broth; Â¼ teaspoon black pepper; â teaspoon cayenne pepper; 12 large eggs

Skip the fast-food breakfast sandwiches and whip up a batch of homemade Biscuit Sandwiches with Collards, Bacon and Poached Eggs. Short on time? You can simplify this recipe for busy weekdays by cooking the bacon and collards ahead of time and swapping the homemade biscuit for your favorite ready-to-bake variety.

Jessi Heggan

Print Recipe

Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

12 strips uncured bacon
5 cups flour, plus extra for dusting surface
5 tablespoons sugar
2 tablespoons baking powder
3 ½ teaspoons salt, divided
10 tablespoons unsalted butter, frozen
2 cups low-fat buttermilk
2 pounds collard greens, trimmed and roughly chopped
1 small onion, chopped
¾ cup low-sodium chicken broth
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
12 large eggs

Instructions

For the bacon, preheat oven to 350 degrees and line a rimmed baking sheet with foil. Arrange bacon strips on the baking sheet, leaving space between so strips are not touching. Bake for about 30 minutes.
Remove bacon from oven and increase the heat to 400 degrees. Transfer bacon to a paper towel-lined plate and set aside. Carefully pour remaining bacon fat from the baking sheet into a large skillet for later use.
In a large bowl, whisk together the flour, sugar, baking powder and 2 teaspoons salt. Using a box grater, grate the frozen butter into the flour mixture and whisk to combine. Add the buttermilk and use your hands to gently mix until a soft dough forms.
Transfer dough to a lightly floured surface and pat into a 7-by-9-inch rectangle about 1 inch thick. Using a 4-inch round biscuit cutter, cut out 12 biscuits, reusing scraps as needed. Place biscuits on a parchment paper-lined baking sheet and bake at 400 degrees until golden, about 20 minutes.
Meanwhile, bring a large pot of water and 1 teaspoon salt to a boil. Boil the collards until tender, about 6 minutes, then drain and set aside.
Heat the skillet with the reserved bacon fat over medium-high. Add the onion and cook until soft, about 6 minutes. Add the collards, broth, remaining ½ teaspoon salt, black pepper and cayenne pepper. Reduce the heat and simmer until all liquid has evaporated, about 12 minutes.
For the poached eggs, fill a small glass ramekin with ½ cup water. Crack egg into the water, being careful not to break the yolk. Microwave on high for 1 minute. Remove egg from the water with a slotted spoon and set on a plate until ready to use. Repeat the process with the remaining eggs. (Microwaves differ, so you may need to cook the egg longer in 5-second increments until the white is firm and the yolk is set.)
To assemble the sandwiches, slice each biscuit in half. Layer the collards, bacon and egg on the bottom half and cover with the top half. Serve warm.