Breakfast for dinner only gets better with a hot biscuit on the side. Simmer down beans and greens, then crack eggs straight into the skillet.
What You Get
What You’ll Need
Apple cider vinegar or distilled vinegar
Broth or water
Hot sauce (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 35 minutes
Preheat the oven to 400°F. Place the biscuits on a sheet pan. Bake until the biscuits are golden, 30 to 35 minutes or according to package instructions.
Meanwhile, remove the stems from the collards and chop the leaves. Chop or slice the onion. Rinse and drain the beans.
In a large ovenproof sauté pan (12 to 14 inches) over medium heat, warm 2 tablespoons olive oil. Add the onion, season with a pinch of salt, and sauté until softened, about 5 minutes. Stir in the greens, Cajun seasoning, ½ teaspoon of salt, 1 tablespoon apple cider vinegar, and ½ cup broth or water. Bring to a simmer and cook until the greens begin to wilt, 3 minutes. Stir in the beans to warm through, 1 minute.
Create divots in the sauce with the back of a spoon and crack in 6 eggs. Transfer the pan to the oven and bake until the egg whites are set, 12 to 15 minutes.
Spoon the eggs, beans, and greens into bowls, with a biscuit on the side. Serve warm, with your favorite hot sauce, if you want a kick.