Spanish Breakfast Eggs

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  small  red pepper, chopped
• 2  tablespoons butter, divided
• 1 (12 ounce) bag  Baby Spinach
• 1 (14 ounce) can artichokes, quarters drained
• 3  English muffins, halved and toasted
• 1⁄4 cup  shredded romano cheese
• 6  eggs
• 1  tablespoon  chopped fresh chives
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Cook pepper in 1 T.
2. hot butter for 3 minutes, stirring.
3. Stir in spinach and artichoke.
4. Cook 4 minutes, stirring.
5. Divide spinach mix among muffin halves.
6. In non-stick skillet over med-heat, fry eggs in remaining butter.
7. Sprinkle with chives, salt and pepper.
8. Place eggs on spinach, top with cheese.
9. Easy and a bit different.