1) Cook black-eyed peas according to package. Canned would work fine for this recipe also.
2) Dice bacon and scallions. For kale, slice out the center rib from one large leaf and mince the kale finely.
3) In a skillet, add a drizzle of olive oil over medium heat. Cook bacon until it’s well-browned and most of the fat has rendered out.
4) Add scallions and kale and continue to cook for another few minutes until they soften.
5) Stir in black-eyed peas and season mixture with salt and pepper. Keep on low heat until needed and stir occasionally.
6) For hollandaise, whisk yolk together with water, lemon, and a pinch of cayenne and salt.
7) Melt butter. Clarified butter will work best, but I’ve used just normal melted unsalted butter with success before.
8) Over a double boiler, heat yolk mixture and whisk until it’s steaming and frothy.
9) Slowly start to drizzle in butter and whisk. Add the butter slowly until the sauce comes together. You may not need the entire cup of butter to get a smooth sauce. Once the sauce is formed, set it aside until needed. Don’t keep it over the heat. If it gets too thick, whisk in a teaspoon of hot water to thin it out.
10) To poach eggs, add 1/2 cup of vinegar to a large pot of water (2 quarts). Bring the water to a simmer (not a boil) and swirl the water with a spoon.
11) Crack eggs into a bowl and then carefully drop them into the swirling water. Cook for about 2 minutes.
12) Remove eggs with a slotted spoon and let them drain briefly on a paper towel.
13) Toast muffins and spoon black-eyed pea mixture over muffins. Top with eggs and sauce. Optionally, drizzle on some sriracha or hot sauce. Serve immediately.