Baked Eggs in Tomato Sauce over English Muffins

I have posted a similar recipe before but I wanted to serve them over an English Muffin and Canadian Bacon. It turned out looking much like eggs Benedict but much lighter in taste and calories.
This dish was also quick and easy to prepare. Perfect for a busy holiday morning. I like to serve these with fresh melon and the sticky buns below.

Cook's Notes-The eggs here are minus the spinach. Chris is not a spinach lover and his plate just happened to look the prettiest.


Serves 6

6 eggs
1 jar good quality marinara sauce
3 english muffins, halved
6 slices canadian bacon
16 oz fresh spinnach, optional
2 tablespoons olive oil
salt and pepper
butter or margarine
parmesan cheese

Preheat the oven to 400. Fill a tea kettle with water and bring to a boil. Spray the insides of 6 custard cups with cooking spray. Place the cups into an oblong baking dish. Spoon 1/4 cup of marinara into each cup. Crack 1 egg into the cups over the sauce. Sprinkle each with salt and pepper. Fill the baking dish with hot water until it comes half way up the side of each custard cup. Place in the oven and bake 15-17 minutes. Meanwhile brown the bacon in a skillet with 1 tablespoon of olive oil. In another large skillet, heat the remaining 1 tablespoon of olive oil and add as much spinach as the skillet will hold. Continuously toss the spinach until it just begins to wilt. Turn off the heat, the spinach will continue to wilt. Toast the english muffins and spread a small amount of butter or margarine over each. Place 1 muffin half on each plate, top with a slice of canadian bacon and a dollop of spinnach. Remove the egg cups from the water bath. Gently loosen the egg from the sides of the cup and slip it sauce and all over the top of the bacon and the muffin. Serve with a sprinkle of parmesan cheese if desired.