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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This makes a really hearty breakfast or brunch dish for 2 but it can serve 4 comfortably as well. Another recipe from my Mom....she would serve this for dinner sometimes. This is fun to make when you have a little time in the morning. Ingredients:
1 (9 ounce) package frozen creamed spinach |
3 ripe plum tomatoes |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
2 tablespoons butter or 2 tablespoons margarine, cut up |
2 tablespoons grated parmesan cheese |
4 large eggs |
2 english muffins, split and toasted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
freshly grated parmesan cheese |
6 slices cooked bacon, crumbled |
Directions:
1. Cook spinach according to package directions; keep warm.
2. Cut tomatoes into 1/4-inch thick slices; place on a rimmed cookie sheet. Sprinkle with oregano and basil; dot with butter and sprinkle with 2 T. parmesan cheese.
3. Broil tomato slices 6 inches from heat (if electric oven, leave door partially open) 2 minutes.
4. Bring 2 inches of water to a boil in a large saucepan; reduce heat to maintain a light simmer. Break eggs, 1 at a time, into a saucer; slip eggs, 1 at a time, into water, holding saucer close to surface of water. Simmer 5 minutes or until done to your liking. Remove with a slotted spoon and trim edges, if desired.
5. Top muffin halves evenly with tomato slices. Place a poached egg over tomato slices and sprinkle evenly with salt and pepper. Top with creamed spinach and sprinkle with freshly grated Parmesan cheese. Top with bacon and serve immediately.
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