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- Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well. Place poke shoots and water to cover in an 8-qt Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 min or possibly till poke is tender. Drain well and chop. Set aside. Cook bacon in a medium skillet over low heat till crisp. Drain bacon; reserve 3 Tbsp. drippings in skillet. Crumble bacon. Add in minced poke and bacon to bacon drippings; cook over medium heat 15 min, stirring frequently. Stir in Large eggs; cook over medium heat, stirring often, till Large eggs are hard but still moist. Add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1208g | |
| Calories 1642 | |
| Calories from Fat 1230 | 75% |
| Total Fat 136.6g | 171% |
| Saturated Fat 43.94g | 176% |
| Trans Fat 0.0g | |
| Cholesterol 1408mg | 469% |
| Sodium 2503mg | 104% |
| Potassium 2525mg | 72% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 11.6g | 39% |
| Sugars 2.28g | 2% |
| Protein 81.8g | 131% |
