4 servings

How to Make It

Step 1

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

Step 2

Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside.

Step 3

Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently.

Step 4

Stir in eggs; cook over medium heat, stirring often, until eggs are firm but still moist. Add salt and pepper to taste.

Oxmoor House Homestyle Recipes

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