Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens

Ingredients

• 4 tablespoons percent milk 
• 2 ounces bacon thick
• 0.5 teaspoon pepper black divided freshly ground
• 15 ounces black-eyed peas rinsed drained canned
• 10 ounces collard greens frozen thawed drained chopped
• 4 large eggs 
• 2 tablespoons chives fresh chopped (or parsley)
• 0.5 cup bell pepper diced green
• 1 small chile green chopped
• 2 tablespoons juice of lime fresh
• 1 cup onion chopped
• 1 tablespoon red wine vinegar 
• 0.8 teaspoon salt divided
• 0.5 cup tomatoes diced

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. In a skillet, cook bacon over medium heat until crisp; drain on papertowel; chop fine.
2. Drain all but 1 teaspoon bacon drippings from skillet.
3. Heatover medium heat. Cook onion, stirring, 3 minutes.
4. 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 teaspoonpepper and chile, if desired.
5. Heat oven to 375°. Coat 4 gratin disheswith cooking spray. Divide collards evenly among gratins; make spacein center of collards for eggs. Crack 1 egg and gently pour into 1 gratin;repeat with remaining eggs and gratins. Spoon 1 tablespoon milk overeach egg.
6. Bake, covered loosely with foil, until egg whites are cookedthrough, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
7. calories, 12 grams fat, 4 grams saturated fat, 26 grams carbohydrate, 7 grams fiber, 15 grams protein
8. Self