Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
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.
SourceMartha Stewart Living, December 2010