Eggs Oso Grande

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.