Spanish Breakfast Eggs - cooking recipe

Ingredients

1 small red pepper, chopped
2 tablespoons butter, divided
1 (12 ounce) bag Baby Spinach
1 (14 ounce) can artichokes, quarters drained
3 English muffins, halved and toasted
1/4 cup shredded romano cheese
6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Cook pepper in 1 T.
hot butter for 3 minutes, stirring.
Stir in spinach and artichoke.
Cook 4 minutes, stirring.
Divide spinach mix among muffin halves.
In non-stick skillet over med-heat, fry eggs in remaining butter.
Sprinkle with chives, salt and pepper.
Place eggs on spinach, top with cheese.
Easy and a bit different.