|1/2 cup||Coarse fresh bread crumbs made from crust less country-style bread|
|5 tsp||Dijon mustard|
|2 tsp, plus one tbs||Olive oil|
|1/2 tsp||Mustard seeds|
|9 oz||Fresh spinach leaves|
|3 tbs||Half and half|
|1 tsp||Fresh thyme|
|Fresh thyme sprigs for garnish|
Preheat oven to 400 degrees F. Toss crumbs with two teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6-8 minutes.
Meanwhile, add enough water to deep large non-stick skillet to cover bottom. Add spinach, toss over high heat to wilt about 2 minutes. Scrape into sieve set over bowl; reserve.
Transfer spinach to medium sauce pan. Add 3 teaspoons of mustard, half and half, and chopped thyme. Stir over medium heat, until thick, about 3 minutes. Season with freshly ground pepper. Remove from heat.
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3-4 minutes. Divide spinach between two plates, spreading out as base for eggs. Top with eggs, crumbs and thyme sprigs.