Spinach and Egg Sandwiches (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 plum tomatoes, halved lengthwise |
kosher salt and freshly ground pepper |
4 english muffins, split |
2 1/2 tablespoons extra-virgin olive oil |
1 shallot or 1/4 red onion, thinly sliced |
1/4 pound sliced canadian bacon, cut into thin strips |
8 cups baby spinach (about 8 ounces) |
4 large eggs |
1/3 cup shredded extra-sharp cheddar cheese |
Directions:
1. Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
3. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat.
4. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
5. Photograph by Antonis Achilleos
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