For the Buttermilk Biscuits:
– 5 cups flour
– 5 tbsp. sugar
– 2 tbsp. baking powder
– 1 tbsp. salt
– 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted
– 1 3⁄4 cups buttermilk
– 2 tbsp. honey
For the Sandwich Toppings:
– 7 oz. thinly sliced pancetta (about 32 slices)
– 2 jars of Rosey Bloom’s collard greens
– 1⁄2 small Vidalia onion, thinly sliced
– 3⁄4 cup chicken stock
– 1 tsp. Dijon mustard
– 1 clove garlic, mashed into a paste
– 8 eggs, plus 1 egg yolk
– 1⁄2 cup canola oil
– 1 1⁄2 tbsp. espresso
– 4 tbsp. unsalted butter
– 1⁄4 cup minced chives
– Salt and black pepper, to taste
Make the biscuits: Heat oven to 400°. Whisk flour, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into flour mixture; mix to combine. Add buttermilk and, using your hands, gently mix ingredients until a soft dough forms. Transfer dough to a lightly floured surface; pat into a 7″ x 9″ rectangle, about 2″ thick. Using a 4″ round cutter, cut out 4 biscuits, reusing scraps as needed. Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes. Stir melted butter and honey in a bowl; brush over hot biscuits. Return biscuits to oven and cook until golden, 5 minutes more.
Prepare the pancetta: Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Pour fat from pancetta into a 12″ skillet; set aside.
Make the braised collard greens: Bring collards to heated temperature; drain. Heat skillet with reserved pancetta fat over medium-high; cook onion until soft, 4–6 minutes. Add cooked collards, the stock, salt, and pepper; simmer until stock has evaporated, 10–12 minutes.
Make the espresso aïoli: Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.
Make the marbleized eggs: Melt 1 tbsp. butter in an 8″ nonstick skillet over medium; crack 2 eggs into skillet and break the yolks. Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs. Cook until bottom is set, about 3 minutes. Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm. Repeat with remaining ingredients to make 4 omelettes.
Assemble sandwiches: Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.