Frozen Chopped Spinach , or leaf spinach; thawed and moisture pressed out
Cream of Mushroom Soup
Applewood Smoked Bacon diced, kept warm (divided)
Salmon (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless canned salmon
Coarse Black Pepper
Biscuits or toasted English muffins, split and kept warm
Tomato finely diced
Cooking Spray as needed
Spray-coat a large saucepan. Stir in and heat the spinach, soup, 1/4 cup bacon, salt and pepper. Fold in canned salmon and the salmon liquid; break salmon into chunks. Heat through; cover and keep warm.
Fry eggs in a large spray-coated pan just until sunny side up (or to desired doneness). To serve, place 2 biscuit or muffin halves on each of the 4 plates overlapping slightly. Divide and spoon cream salmon mixture over biscuits. Top each serving with an egg. Sprinkle on remaining bacon and diced tomatoes.