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Sandwiched between toasted buns are layers of creamy mayo (spiced with a bit of tangy hot sauce), sautéed spinach and pickled peppers, rich fried eggs sprinkled with romano cheese, and crispy onions for delightful crunch.
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Wash and dry the spinach. Roughly chop the peppers. Halve the buns. In a bowl, combine the hot sauce and mayonnaise. Season with salt and pepper.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the chopped peppers. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm.
In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
In the same pan, heat a drizzle of olive oil on medium- high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Evenly top with the cheese and everything bagel seasoning. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy mayo, cooked spinach, fried eggs, and crispy onions. Enjoy!
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