Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
A sophisticated breakfast dish featuring crispy sunny-side-up eggs served over creamy mustard-infused spinach, topped with crunchy mustard breadcrumbs and fresh thyme. This elegant combination offers a perfect balance of textures and flavors.
Ingredients
- •½ cup coarse fresh breadcrumbs made from crustless country-style bread
- •5 teaspoons dijon mustard
- •2 teaspoons olive oil
- •½ teaspoon mustard seeds
- •9 ounce fresh spinach leaves
- •3 tablespoons half and half
- •1 teaspoon chopped fresh thyme
- •2 whole large eggs
- •1 garnish fresh thyme sprigs
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
5 min
- 2.
Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
8 min
- 3.
Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
3 min
- 4.
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry 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.
4 min
