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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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 bacon slices, cooked and crumbled |
Directions:
1. Cook spinach according to package directions; keep warm.
2. Cut tomatoes into 1/4-inch-thick slices; place in a 15- x 10-inch jellyroll pan. Sprinkle with oregano and basil; dot with butter, and sprinkle with 2 tablespoons Parmesan cheese.
3. Broil tomato slices 6 inches from heat (with electric oven 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. 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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