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.

  • Prep:
  • Total Time:
  • Servings: 12
Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Source: Martha Stewart Living, December 2010

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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