Step 1

Heat a large (12? or more), heavy skillet over medium high heat.

Step 2

Add the bacon and cook until crispy.

Step 3

Remove the bacon from the pan and turn the heat down to medium low.

Step 4

Crumble the bacon.

Step 5

Add the onion and garlic to the pan along with the crumbled bacon.

Step 6

Saut? until the onion and garlic are starting to get tender but haven?t browned.

Step 7

Add half the collard greens, the chopotle in adobo, and the salt.

Step 8

Saut? until the greens wilt.

Step 9

Add the remaining collards and saut? until the collards are done but still a pretty green.

Step 10

Stir in the lime juice and chicken broth.

Step 11

Turn the heat back up and create 6 pockets in the greens for the eggs.

Step 12

Add ? tablespoon of butter to each of the 6 pockets.

Step 13

Let melt.

Step 14

Crack an egg into each pocket.

Step 15

Cover and simmer until the white is cooked but the yolk is still runny.

Step 16

Sprinkle each egg with the queso fresco and serve.