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Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens

['1 slice (2 ounces) thick bacon', '1 cup chopped onion', '10 ounces frozen chopped collard greens, thawed and drained', '3/4 teaspoon salt, divided', '1/2 teaspoon freshly ground black pepper, divided', '1 can (15 ounces) black-eyed peas, rinsed and drained', '1/2 cup diced green bell pepper', '1/2 cup diced tomato', '2 tablespoons chopped fresh chives (or parsley)', '2 tablespoons fresh lime juice', '1 tablespoon red wine vinegar', '1 small green chile, chopped (optional)', 'Vegetable oil cooking spray', '4 large eggs', '4 tablespoons 1 percent milk']

In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.

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