Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli. Joseph De Leo

Alvin Cailan of Los Angeles’ cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat.

Yield: serves 4


For the Buttermilk Biscuits

  • 5 cups flour
  • 5 tbsp. sugar
  • 2 tbsp. baking powder
  • 1 tbsp. kosher salt
  • 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted
  • 1 34 cups buttermilk
  • 2 tbsp. honey

For the Sandwich Toppings

  • 7 oz. thinly sliced pancetta (about 32 slices)
  • 2 lb. collard greens, trimmed and roughly chopped
  • 12 small Vidalia onion, thinly sliced
  • 34 cup chicken stock
  • 1 tsp. Dijon mustard
  • 1 clove garlic, mashed into a paste
  • 8 eggs, plus 1 egg yolk
  • 12 cup canola oil
  • 1 12 tbsp. espresso
  • 4 tbsp. unsalted butter
  • 14 cup minced chives
  • Kosher salt and freshly ground black pepper, to taste


  1. Make the biscuits: Heat oven to 400°. Whisk flour, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into flour mixture; mix to combine. Add buttermilk and, using your hands, gently mix ingredients until a soft dough forms. Transfer dough to a lightly floured surface; pat into a 7″ x 9″ rectangle, about 2″ thick. Using a 4″ round cutter, cut out 4 biscuits, reusing scraps as needed. Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes. Stir melted butter and honey in a bowl; brush over hot biscuits. Return biscuits to oven and cook until golden, 5 minutes more.
  2. Prepare the pancetta: Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Pour fat from pancetta into a 12″ skillet; set aside.
  3. Make the braised collard greens: Bring a large pot of salted water to a boil. Cook collards until tender, 4–6 minutes; drain. Heat skillet with reserved pancetta fat over medium-high; cook onion until soft, 4–6 minutes. Add cooked collards, the stock, salt, and pepper; simmer until stock has evaporated, 10–12 minutes.
  4. Make the espresso aïoli: Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.
  5. Make the marbleized eggs: Melt 1 tbsp. butter in an 8″ nonstick skillet over medium; crack 2 eggs into skillet and break the yolks. Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs. Cook until bottom is set, about 3 minutes. Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm. Repeat with remaining ingredients to make 4 omelettes.
  6. Assemble sandwiches: Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.