Spanish Omelet Rounds - cooking recipe

Ingredients

1 Tbsp. margarine
2 eggs
1 slice bacon, cooked and crumbled
1 thin slice Cheddar cheese
1 tsp. water
1 English muffin, split and toasted
2 Tbsp. salsa

Preparation

Use enough
margarine
to
grease a 12-inch Dutch oven. Heat oven just
hot
enough
to sizzle a drop of water.\tBreak eggs into
oven.
Top
with
bacon
and cheese.\tCook over low heat until
edges
turn\twhite.\tAdd
a small amount of water. Cover with
lid to hold steam.
While eggs are cooking, spread salsa on muffin.
Add fried egg on top of muffin when done.