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

2 servings

• PREP: 25 minutes
• TOTAL: 25 minutes


• 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
• 5 teaspoons Dijon mustard, divided
• 2 teaspoons plus 1 tablespoon olive oil
• 1/2 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)
• test-kitchen tip

Topping the eggs with breadcrumbs—instead of serving them with toast—makes for a lighter dish with satisfying texture.


• Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.
• Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
• Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black 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 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.

• Nutritional Information

One serving contains:

Calories (kcal) 345.8
%Calories from Fat 56.2
Fat (g) 21.6
Saturated Fat (g) 5.4
Cholesterol (mg) 220.3
Carbohydrates (g) 25.1
Dietary Fiber (g) 3.1
Total Sugars (g) 3.0
Net Carbs (g) 22.0
Protein (g) 13.7
Sodium (mg) 526.4

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