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Eggs Oso Grande

Yield Makes 2 servings

Ingredients

  • 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 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 bacon slices, cooked and crumbled

How to Make It

  1. Cook spinach according to package directions; keep warm.

  2. Cut tomatoes into 1/4-inch-thick slices; place in a 15- x 10-inch jellyroll pan. Sprinkle with oregano and basil; dot with butter, and sprinkle with 2 tablespoons Parmesan cheese.

  3. Broil tomato slices 6 inches from heat (with electric oven 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. 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.