Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Name: Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach
Prep time: 45 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: Gruyere Popovers; Unsalted butter, for pan; 12 large eggs; Coarse salt and freshly ground pepper; Creamed Spinach for Popover Sandwiches; 12 or 24 slices cooked bacon

The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.

Source: Martha Stewart Living, December 2010

2 hours 15 mins 45 mins 12

Total Time Prep Servings

Ingredients

Gruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach for Popover Sandwiches
12 or 24 slices cooked bacon

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.