Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These nutritious shirred eggs with black-eyed pea salsa and collard greens offer a sophisticated yet simple way to start your day. This diabetes-friendly dish balances high-quality protein from the eggs with fibre-rich legumes and leafy greens, ensuring a slow release of energy that keeps you feeling satisfied. The combination of smoky bacon, earthy greens, and a bright, zesty salsa creates a complex flavour profile that works just as well for a weekend brunch as it does for a light weekday supper.
Packed with vitamins and minerals, this recipe is an excellent choice for those seeking a heart-healthy, low-glycaemic meal without sacrificing taste. The fresh lime and vinegar in the salsa provide a sharp contrast to the rich yolk, making every bite refreshing and vibrant. Serve these individual gratin dishes on their own or with a small slice of wholegrain toast for a complete, homemade breakfast.
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Ingredients for Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens
1 slice (60g) thick bacon
160g chopped onion
275g frozen chopped collard greens, thawed and drained
3/4 teaspoons salt, divided
1/2 teaspoons freshly ground black pepper, divided
1 can (425g) black-eyed peas, rinsed and drained
80g diced green pepper
1/2 cup diced tomato
2 tablespoons chopped fresh chives (or parsley)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small green chilli, chopped (optional)
Vegetable oil cooking spray
4 large eggs
60ml 1 percent milk
How to make Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens
In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoons salt and 1/4 teaspoons pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper and chilli, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in centre of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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