I found this recipe in the February 2011 issue of Bon Appetit and was instantly intrigued. I think I ended up making it the very next day after first reading it! It was a nice twist on a weekend breakfast and tasted rather gourmet when in reality was a breeze to make.
The first step was to make the bread crumb topping. I used my food processor to whip these up with some leftover bread.
Toss the crumbs with mustard, olive oil, and mustard seeds. I don’t have mustard seeds so I used some ground mustard.
Bake them for about 6-8 minutes and set them aside.
Next, make the creamed spinach by wilting the leaves.
It’s always amazing to me how much spinach wilts down. For this recipe, a 9-oz bag of spinach serves two.
Drain the spinach well and return to the pan. Mix with mustard, half and half and fresh thyme.
Now it’s time to cook the eggs.
Cook until the whites are cooked through, about 3-4 minutes, until they are sunny side up aka dippy.
Divide the spinach between two plates. Top with an egg (or 2) and sprinkle over the bread crumbs and some freshly ground black pepper.
If you’re a mustard fan you probably will really enjoy this. The mustard flavor is ever present and creates a great tanginess to go with the egg. The crumbs provide a nice textural contrast and are quite tasty as well. This was a fun dish to eat and will impress whoever you make it for.