5oz.dry salami, cut into 1/4" coins and the coins quartered
1tspdried rosemary
2handfulsbaby spinach, (3 ounces)
salt and pepper, about 1 tsp. each
4eggs
2tspolive oil
Instructions
Brown the bacon in a skillet and then set aside on a paper towel lined plate, leaving the bacon grease in the pan.
Cook the potatoes in the bacon grease until lightly browned, 15 to 20 minutes, and set aside with the bacon.
Add a couple teaspoons of olive oil to the skillet and saute the pepper and onion with salt, pepper and rosemary, to soften, 3 or 4 minutes.
Add the salami to heat it up, 2 or 3 minutes, then add back the bacon and potatoes, stirring to combine.
Lower the heat slightly and add the spinach and fold in to wilt, 3 to 4 minutes.
Use a spoon to make 4 pockets, crack an egg into each, turn the heat to medium, cover with a lid, 6 minutes until the egg whites are firm and yolk runny.