EGG SANDWICHES

EGG SANDWICHES MAKES 4 SERVINGS. 1/3 cup shredded sharp cheddar cheese 8 cups baby spinach 1 shallot, thinly sliced 4 English muffins, split 4 tomatoes, halved lengthwise 4 large eggs 1/4 pound sliced Canadian bacon, cut into thin strips 2 1/2 tbs oil Salt and Pepper Heat broiler. Arrange tomatoes cut side up on one half of a rimmed baking sheet and season with salt and pepper. Broil tomatoes until they begin to soften. Remove from broiler. Arrange English muffins on other half of baking sheet and brush with 1 tbs oil. Set aside. Heat 1 tbs oil in a skillet. Add shallot and cook until soft. Add Canadian bacon and cook until lightly browned. Stir in spinach until wilted, season with salt and pepper. Transfer mixture to a bowl, keep warm. Wipe out skillet. Heat remaining oil in skillet. Crack eggs into pan, season with salt and pepper and fry until desired doneness. Remove pan from heat. Top tomatoes with cheese. Return tomatoes and English muffins to broiler, broil until cheese is melted. Divide English muffins among plates, then top each with some of the spinach mixture and a fried egg. SERVE with broiled tomatoes