1 package (10 oz.) frozen chopped or leaf spinach, thawed and moisture pressed out
1 can (10.5 oz.) cream of mushroom soup
1/3 cup cooked, diced applewood-smoked bacon, kept warm (divided)
1 can (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless canned salmon
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
4 large biscuits or toasted English muffins, split and kept warm
4 large eggs
3/4 cup finely-diced tomato
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 sunnyside up (or to desired doneness). To serve, place 2 biscuit/muffin halves on each of 4 plates, overlapping slightly. Divide and spoon creamed salmon mixture over biscuits. Top each serving with an egg. Sprinkle on remaining bacon and tomato dices.