Pumpkin Bread Sandwich with Creamed Spinach and Egg

4 slices2 Sisters Baking Pumpkin Bread
1 Shallot, thinly sliced
3 tablespoons, dividedOlive oil
1 cupCreamed spinach
2 tablespoonsGrated Romano cheese
4 Eggs
Salt and pepper
,25 cupChopped 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.

Serves 4.

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