CRUST:

Preheat oven to 350°F. Combine corn meal, salt, olive oil, egg and half and half using a standing mixer.

Using your hands, shape into a ball then transfer to a lightly floured surface and knead for 1 minute.

Place dough onto a floured surface then roll into a 12” round using a rolling pin.

Lightly coat pie dish with cooking spray. Lay dough into pie dish and crimp the edges. Bake for 20 minutes.

FILLING & TOPPING:

Heat olive oil in a medium skillet and sauté collard greens for 3 minutes over medium heat, stirring constantly.

Remove crust from oven. Raise oven temperature to 375°F.

In a medium bowl, whisk together mayonnaise, cheese, 1 Eggland’s Best egg, half and half, salt and pepper. Stir in sautéed collard greens.

Create a layer of sliced tomatoes in the bottom of the crust. Pour cheese mixture over tomatoes.

Bake for 25 minutes, then remove from oven. Make an impression in the center using a spoon, then crack the remaining Eggland’s Best egg into the center.

Return to oven and continue to bake for 20 minutes. Serve warm.