GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH

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Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach image

The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h15m

Number Of Ingredients 6

Gruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach for Popover Sandwiches
12 or 24 slices cooked bacon

Steps:

  • Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
  • Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
  • Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

*** Explore more Gruyere Popover Sandwiches With Fried Eggs And Creamed Spinach Recipes »

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