Creamy Collard Greens and Bacon

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2 cups water

4 ounces smoky bacon, sliced crosswise into 1/4-inch strips

8 pounds collard greens, stems and tough inner ribs discarded

2 large onions, chopped

3/4 cup coarse dry bread crumbs

1/4 cup plus 2 tablespoons freshly grated Parmesan

1 tablespoon minced parsley leaves

1 teaspoon minced sage leaves

1 garlic clove, minced

1 tablespoon extra-virgin olive oil

Butter, for greasing dish

2 cups heavy cream

Salt and freshly ground black pepper

3 large eggs, lightly beaten