Southern-Style Baked Eggs with Grits and Collard Greens

Preheat the oven to 400°F.

Arrange 8 large buttered ramekins on a large rimmed baking sheet; set aside.

Bring 3 cups water and salt to a boil in a medium pot then whisk in grits and return to a boil.

Reduce heat to medium low and simmer, stirring often, until thick and creamy, 10 to 15 minutes.

Stir in pepper and butter.

Divide grits among prepared ramekins.

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crisp, 6 to 8 minutes; transfer to a paper towel-lined plate.

When cool enough to handle, roughly chop bacon.

Discard all but 2 tablespoons of the bacon grease, then add greens to the skillet and cook, tossing often, until wilted and just tender, about 5 minutes.

Stir in bacon.

Arrange greens on top of grits in the ramekins.

Crack an egg into the center of each ramekin and bake until whites are almost set, about 20 minutes.

Set aside to let cool briefly then serve.