Bacon, Greens And Egg Scramble

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

Hot sauce

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.