Spinach and Egg Sandwiches

Directions

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