Skillet Canadian Bacon and Eggs with Spinach

2 eggs
2 cups baby spinach
1 tablespoon olive oil divided
2 slices canadian bacon

Nonstick skillet, high heat, place 2 slices canadian bacon. Rinse & spin spinach. Heat 2 teaspoons evoo with one clove of garlic ( optional) and some salt in saute pan over high heat, add spinach and toss till it wilts. Turn off heat. Back to the nonstick skillet, the canadian bacon should be browned on one side by now. Put 1/2 teaspoon evoo on top of each slice and flip. Immediately crack an egg onto each slice and break the thick part of the whites so that the whites spread evenly in the pan. When the whites start to set up add 1-2 teaspoons water to the pan and put on a tight fitting lid. Then turn down the heat to low and don't open the lid for 2 or 3 minutes depending how well done you like your yolks. It is important to not open the lid so that the tops of the eggs get steamed. Place the sauteed spinach in a shallow bowl and slide the canadian bacon and eggs on top. S&P to taste. I like a little horseradish mustard and/or finely shredded cheese melted on top to change it up a little. I did not add cheese in the nutritional info though.

Number of Servings: 1

Recipe submitted by SparkPeople user JONI606.