Shirred Eggs With Black-Eyed Pea Salsa And Collard Greens

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1 slice (2 oz) thick bacon

1 cup chopped onion

10 oz frozen chopped collard greens, thawed and drained

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 all-purpose flour

1 can (15 oz) 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

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