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Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

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    The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
    Martha Stewart Living, December 2010
    • Prep Time 45 minutes
    • Total Time 2 hours 15 minutes
    • Yield Serves 12
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    Ingredients

    Directions

    1. Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
    2. 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.
    3. Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

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