Creamed Spinach Breakfast Sandwiches

Place the spinach in a large microwave-safe bowl, cover with plastic wrap, and microwave on high until the spinach is wilted and soft, 5 minutes. Uncover, cool, and squeeze as much liquid from the spinach as you can. 

Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and cook, stirring, until translucent and softened, 8 minutes. Add the jalapeño and garlic and cook, stirring, 2 minutes. Stir in the cream, stock, nutmeg, salt, and pepper, and let simmer to thicken for 1–2 minutes, then add the spinach and cook, stirring, until everything is unified and creamy, 1 to 2 minutes. Remove from heat and cover to keep warm. 

Spray a medium nonstick skillet with cooking spray and heat over medium heat. Cook the Canadian bacon until the edges are crisped, 2 minutes per side. Remove and cover with foil to keep warm. 

Add the tablespoon oil to the skillet, then place four three-inch ring molds in the skillet, spray the insides with cooking spray and carefully crack an egg into each ring mold. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Use an oven mitt to hold the handle and a dinner knife to help slide the egg out of the measuring cup. (If you don’t have ring molds, place ½ tablespoon vegetable oil in a 1-cup stainless steel measuring cup and heat over medium-low heat over the smallest flame on your stovetop. Crack an egg into the measuring cup and cook until the white is set but the yolk is still runny, 3 to 4 minutes. Repeat with remaining eggs).

Split and toast the English muffins and butter each side with 1 teaspoon butter. Arrange ¼ cup creamed spinach on the bottom side of each buttered muffin, then layer a slice of Canadian bacon, an egg, and a slice of American cheese, and close with the other half of the buttered muffin.