Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
This is a beautifully simple and fast recipe to prepare, which I suppose is why it's included in the "Fast, Easy, Fresh" section. From Bon Appetit Magazine
Ingredients
- ½ cup coarse fresh breadcrumbs made from crustless country-style bread
- 5 teaspoons Dijon mustard, divided
- 2 teaspoons plus 1 tablespoon olive oil
- ½ teaspoon mustard seeds
- 1 9-ounce package fresh spinach leaves
- 3 tablespoons half and half
- 1 teaspoon chopped fresh thyme
- 2 large eggs
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat the oven to 400°F.
- Toss bread crumbs with 2 teaspoons Dijon mustard, 2 teaspoons olive oil, and mustard seeds in a small bowl until coated. Lay out on a rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes, stirring once.
- Meanwhile, add water to a deep large nonstick skillet to cover the bottom. Add spinach, tossing over high heat until it has wilted, approximately 2 minutes. Transfer to a sieve and press out the liquid. Wipe out skillet; reserve.
- Put spinach in a medium saucepan with 3 teaspoons Dijon mustard, the half and half, and chopped thyme. Stir over medium heat until hot, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
- Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Fry eggs until whites are cooked through, 3 to 4 minutes.
- Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.
