Eggs on Mustard-Creamed Spinach with Crispy Crumbs Recipe

View Eggs on Mustard-Creamed Spinach with Crispy Crumbs post

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.

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