Poke Sallet

1. 1

   Saute bacon until crisp, remove from drippings and set aside to drain.

2. 2

   Parboil poke greens and drain.

3. 3

   Add poke and soy sauce to hot bacon drippings.

4. 4

   Simmer, tightly covered, until poke is wilted.

5. 5

   Drop eggs individually on poke.

6. 6

   Cook, covered, until eggs are firm.

7. 7

   Using spatula, cut around each egg and place on warm plates.

8. 8

   Crumble bacon pieces over eggs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.