Eggs Oso Grande

This makes a really hearty breakfast or brunch dish for 2 but it can serve 4 comfortably as well. Another recipe from my Mom....she would serve this for dinner sometimes. This is fun to make when you have a little time in the morning.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1 (9 ounce) package frozen creamed spinach
• 3  ripe plum tomatoes
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 2  tablespoons butter or 2  tablespoons margarine, cut up
• 2  tablespoons  grated parmesan cheese
• 4  large eggs
• 2  English muffins, split and toasted
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
•  freshly grated parmesan cheese
• 6  slices  cooked bacon, crumbled

Directions

1. Cook spinach according to package directions; keep warm.
2. Cut tomatoes into 1/4-inch thick slices; place on a rimmed cookie sheet. Sprinkle with oregano and basil; dot with butter and sprinkle with 2 T. parmesan cheese.
3. Broil tomato slices 6 inches from heat (if electric oven, leave door partially open) 2 minutes.
4. Bring 2 inches of water to a boil in a large saucepan; reduce heat to maintain a light simmer. Break eggs, 1 at a time, into a saucer; slip eggs, 1 at a time, into water, holding saucer close to surface of water. Simmer 5 minutes or until done to your liking. Remove with a slotted spoon and trim edges, if desired.
5. Top muffin halves evenly with tomato slices. Place a poached egg over tomato slices and sprinkle evenly with salt and pepper. Top with creamed spinach and sprinkle with freshly grated Parmesan cheese. Top with bacon and serve immediately.