Spinach and Egg Sandwiches
- 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
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.
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.
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.
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.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine