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.
