|4 slices||2 Sisters Baking Pumpkin Bread|
|1 ||Shallot, thinly sliced|
|3 tablespoons, divided||Olive oil|
|1 cup||Creamed spinach|
|2 tablespoons||Grated Romano cheese|
|Salt and pepper|
|,25 cup||Chopped parsley|
Toast the pumpkin bread and butter it.
Sauté the shallots in 1-1/2 tablespoons oil until golden. Drain on a paper towel.
Heat creamed spinach. When hot, add cheese and stir to melt the cheese.
Heat remaining 1-1/2 tablespoon oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.
Build sandwiches with toast, creamed spinach, eggs, shallots and parsley.