Elevate average bacon and eggs to something special by adding sauteed greens and piquant hot sauce. Tender greens such as kale and mustard greens are best for sauteeing; sweeter Swiss chard and beet greens are delicious alternatives. For a Southern-style breakfast, pair this scramble with a hot-from-the-oven biscuit and a strong mug of coffee.
Makes 4 servings
4 slices bacon
8 large eggs
1/4 teaspoon black pepper
4 green onions, thinly sliced
3 packed cups washed, trimmed, thinly sliced tender greens such as kale and mustard greens
In a medium skillet over medium-high heat, add bacon. Cook 7 to 8 minutes, turning once, until fat renders and bacon is mildly crisp. Transfer bacon to a paper-towel lined plate. Cut into small pieces. Discard bacon fat, reserving 1 tablespoon.
Meanwhile, whisk eggs and black pepper in a small bowl.
Add the 1 tablespoon of rendered bacon fat into a large skillet over medium-high heat. Add onions and saute 1 minute. Add greens and saute 3 to 4 minutes, until wilted. Pour the eggs into the skillet and, using a spatula, gently push the eggs from side to side as they cook. Cook for 3 to 4 minutes or until set and no longer runny. Stir in the bacon, and add a few shakes of hot sauce. Serve immediately, and keep the hot sauce bottle on the table.