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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    MineralsNatrium, Fluorine

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lb Fresh, young poke shoots

    2. 8 Slices bacon

    3. 6 Eggs, beaten

    4. Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well.

    2. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil.

    3. Cover; reduce heat and simmer 30 minutes or until poke is tender.

    4. Drain well and chop.

    5. Set aside.

    6. Cook bacon in a medium skillet over low heat until crisp.

    7. Drain bacon; reserve 3 tablespoons drippings in skillet.

    8. Crumble bacon.

    9. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently.

    10. Stir in eggs; cook over medium heat, stiring often, until eggs are firm but still moist.

    11. Add salt and pepper to taste.

    12. The Southern Heritage Vegetables Cookbook.

    13. Oxmoor House.

    14. Birmingham Alabama MM Format by John Hartman Indianapolis, IN


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