This is a breadless variation of Eggs Benedict. The bacon is optional, but I do recommend it.
1-2 pieces fried bacon (optional)
1 locally grown egg
water for poaching
1 tablespoon butter
1 cup chopped fresh spinach
2-3 slices ripe tomato
salt and pepper to taste
2 tablespoons grated Gruyére, cheddar, or jack cheese
dash ground red chile pepper
Begin frying bacon at medium heat. At the same time, fill small frying pan with three inches of water. Add butter and turn heat on high. Just before boiling, turn down heat to low and gently add egg to water. Poach 3 to 5 minutes. As egg poaches, sauté spinach. Place spinach in bottom of shallow bowl 3 to 4 inches in diameter. Put tomatoes atop spinach. Drain poached egg and place atop tomatoes. Season egg with salt and pepper to taste and sprinkle with grated cheese and crumbled bacon. Top with red chile pepper.