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Author Notes: Sauteed mustard greens and bacon with poached egg and Parmesan on top served on sour dough bread. —Ruth Wilmore
pound Chopped bacon
bunch Chopped fresh mustard greens
tablespoons Freshly grated Parmesan
Slices sour dough bread
- Sautee bacon in large skillet until crispy
- Add chopped mustard greens and sautee until barely done
- Smooth out mustard greens and crack eggs over the top (keeping eggs evenly distributed)
- Sprinkle with parmesan
- Cover and cook on low until egg whites are done
- Serve on sour dough