Ingredients
- 4 ounces self-rising flour, plus extra for rolling
- Salt
- 2 ounces shortening
- 2 ounces buttermilk
- 2 cups bacon, cut into 1/4-inch strips
- 1 tablespoon apple cider vinegar
- 1 cup Bonne Maman Mixed Berries Preserves
- 1 ounce canola oil
- 2 tablespoons onion, minced
- 1 tablespoon garlic, minced
- 2 ounces chicken broth
- 2 ounces heavy cream
- Hot sauce to taste
- 4 ounces collard greens, mustard greens, Swiss chard or spinach
- Salt and pepper to taste
- 2 quarts water
- 1 tablespoon salt
- 4 egg yolks
- 4 ounces country ham
Directions
Preheat oven to 450°F.
Biscuit Directions: In a medium bowl, combine flour and salt. Cut in shortening until pea-size pieces form. Make a well in the center, and gently pour in buttermilk. Fold together, being careful not to overwork the dough.
Transfer the dough to a flour-dusted work surface. Roll to 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Place on a cookie sheet and bake 10 to 12 minutes or until golden brown.
In a medium skillet, cook bacon until crispy. Drain and reserve fat. Crumble the bacon.
Bacon-Berry Preserves: While still hot, mix the crumbled bacon and 2 tablespoons reserved fat with the apple cider vinegar and Bonne Maman Mixed Berries Preserves. Allow to cool to room temperature.
In a medium saucepan, heat canola oil. Add onion and garlic, and sauté 1 minute. Stir in chicken broth, heavy cream and hot sauce to taste. Add greens and simmer 10 to 12 minutes, or until tender. Season to taste with salt and pepper.
Bring salted water to a boil, then reduce to a simmer.
Gently add the yolks to the simmering water. Simmer 3 minutes. Do not overcook; the yolk should still be runny. Reserve on a paper-towel lined plate until biscuits are ready to be assembled.
Sliced ham into 1-ounce portions and heat before assembling biscuits.
Split each biscuit in half, and place in the centers of 4 plates. Spread 1 tablespoon Bacon-Berry Preserves on each biscuit. Top with 1 ounce country ham. Spoon 1 ounce Creamy Braised Greens on top of the ham. Top each with a poached egg yolk.
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