1/10/2020 – This was the third prep of this dish and it turned out the best yet. The mustard had a little crunchiness, that was a nice textural difference, from cooking in the bacon grease. Mary commented, “that was a great breakfast”.

1. Preheat oven to 350 F.
2. Cut two Zeigler thick-sliced bacon strips into 1/2″ pieces and fried them in a No. 10 skillet. Removed the pieces.
3. Prep’ed greens by washing them, then removing the center stem with some water drops still in place. Put the whole wet leaves in the hot skillet with the bacon grease. Scattered the bacon pieces on top of the greens Sprinkled on cracked black pepper. Covered and let them wilt a little–maybe 5 minutes.
4. Opened up 4 holes in the greens and moved pieces of the bacon into each one. Put one egg in each hole. Shook on more back pepper and some kosher salt. Sprinkled shredded Italian cheese over the entire skillet.
5. Put the skillet into the preheated 350 F convection oven until eggs were firm with firm yolks. Did not intend for the yolks to be firm but it was good anyway.

NOTE – The first time this was made the mustard was cut into wide strips. Although the final leaves in this cook were tender they might have been a bit better if they had been cut into the wide strips.