Spinach and Egg Sandwiches

• 4 plum tomatoes, halved lengthwise
• 1 pinch kosher salt
• 1 pinch fresh ground black pepper
• 4 English muffins, split
• 2 12 tablespoons extra virgin olive oil
• 1 shallots or 14 red onion, thinly sliced
• 14 lb sliced Canadian bacon, cut into thin strips
• 8 cups Baby Spinach or 8 ounces Baby Spinach
• 4 large eggs
• 13 cup shredded extra-sharp cheddar cheese

1. Preheat the broiler.
2. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper.
3. Broil the tomatoes until they begin to soften, about 2 minutes.
4. Remove from the broiler.
5. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil.
6. Set aside.
7. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
8. Add the shallot and cook, stirring, until soft, about 2 minutes.
9. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes.
10. Stir in the spinach until wilted; season with salt and pepper.
11. Transfer the mixture to a bowl; keep warm.
12. Wipe out the skillet.
13. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat.
14. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes.
15. Remove the pan from the heat.
16. Top the tomatoes with the cheese.
17. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes.
18. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg.
19. Serve with the broiled tomatoes.

tomatoes, kosher salt, fresh ground black pepper, muffins, extra virgin olive oil, shallots, bacon, spinach, eggs, cheddar cheese

Taken from www.food.com/recipe/spinach-and-egg-sandwiches-516898 (may not work)