From Bon Appetit (February 2011 issue)
1/2 cup fresh bread crumbs (made from crustless rustic white bread)
5 tsp dijon mustard, divided
2 tsp olive oil
1/2 tsp mustard seeds or ground mustard
1 9-oz package fresh spinach
3 TBSP half and half
1 tsp chopped fresh thyme
2 large eggs
Preheat oven to 400 degrees.
Toss crumbs with 2 teaspoons mustard, 2 teaspoons olive oil and mustard seeds and coat. Bake until golden brown about 6-8 minutes. Set aside.
Meanwhile add enough water to the bottom of a non-stick skillet. Add spinach and cook over high heat until it is wilted. Drain well pushing out any excess liquid.
Transfer to a medium saucepan and add remaining mustard, half and half, and thyme. Stir until thick about 3 minutes.
Heat remaining 1 tablespoon of oil in a non stick skillet over medium heat. Crack eggs into skillet and cook for 3-4 minutes.
Divide spinach between two plates and top with eggs and crumbs.