4. Put the flour in a saucer and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium heat. When the oil is hot (but not smoking), dredge the cakes in the flour, shake off the excess, and fry them all together in the skillet, turning once, until they are golden brown.
5. While the cakes are frying, poach the eggs: Bring 2 inches of salted water to a boil in a wide, shallow saucepan or skillet. Add the vinegar and the eggs and poach over high heat for 3 minutes. The eggs will keep their shape best if you crack each one into a teacup and then slide it into the water, just at the surface.
6. Remove the eggs with a slotted spoon, drain well, and serve them on the hot grit cakes with a mound of collard greens.
BACONY COLLARD GREENS
5 slices bacon, diced
1 pound collard greens
Crushed red pepper flakes
1. Remove the tough stems and large center ribs from the collard leaves. Make stacks of 3 or 4 leaves and shred them crosswise very thinly with a large knife. Put the shredded greens in a strainer and rinse thoroughly but don’t dry them. (The water will help them steam.)
2. Cook the bacon in a large skillet over medium heat until crispy and brown. Remove with a slotted spoon and drain on a plate covered with paper towels.
3. Pour off all but 1 tablespoon of the bacon fat in the skillet, reduce the heat and add the shredded greens. Sprinkle the greens lightly with salt and a generous pinch of crushed red pepper and toss them well.
4. Cover and cook over medium-low heat for 10 minutes. Check the greens midway through to make sure there is still liquid in the pan. If not, add a splash of water and give them a stir
5. Move the greens into a bowl, drain off excess liquid, and stir in the bacon. Cover and keep in a warm place until ready to serve.