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Southern Collard Green Biscuit

Alvin Cailan
Alvin Cailan of Los Angeles' cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg, but we've substituted the collard greens with Rosey Bloom's to add a bit of soul to this awesome dish.
Course Breakfast, Main Course, Snack
Cuisine American
Servings 4 Persons

Ingredients
  

Buttermilk Biscuits

  • 5 Cups Flour
  • 5 Tbs Sugar
  • 2 Tbs Baking Powder
  • 1 Tbs Kosher Salt
  • 10 Tbs Unsalted Butter - Frozen
  • 4 Tbs Unsalted Butter - Melted
  • 1 3/4 Cup Buttermilk
  • 2 Tbs Honey

Sandwich Toppings

  • 32 Slices Pancetta - Thinly Sliced 7 oz.
  • 1 Jar Rosey Bloom's Collard Greens - Drained
  • 1/2 Small Vidalia Onion - Thinly Sliced
  • 3/4 Cup Chicken Stock
  • 1 Tsp Dijon Mustard
  • 1 Clove Garlic - Mashed into Paste
  • 8 Small Eggs, Plus 1 Egg yolk
  • 1/2 Cup Canola Oil
  • 1.5 Tbs Espresso
  • 4 Tbs Unsalted Butter
  • 1/4 Cup Chives - Minced
  • Salt and Pepper to Taste

Instructions
 

Making 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.
  • dd 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. Set aside.

Braise the Collard Greens

  • In large skillet, add collard greens (drained) and simmer until most of stock has evaporated. Set aside.

Making the Espresso Aioli

  • Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.

Making the Marbelized 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 Sandwich

  • Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.
  • Enjoy!