Sunny-Side Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs - Northern Michigan's News Leader

Sunny-Side Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

Posted: Updated:
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
2 Large eggs
  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.