GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH

GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH image

Categories Brunch

Yield 12 servings

Number Of Ingredients 6

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Gruyere Popovers (see recipe).
Unsalted butter, for pan
12 Large eggs
Coarse salt and freshly ground pepper
Creamed spinach (see recipe)
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 better in 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