Ingredients
- 1 cup fresh breadcrumbs from a couple slices of crustless rustic bread
- 3 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 1 teaspoon mustard seeds
- 18 ounces fresh spinach leaves
- 1/2 cup half-and-half
- 2 teaspoons chopped fresh thyme leaves
- 4 large eggs
Directions
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Preheat oven to 400°F. Combine bread crumbs, half mustard, half oil, and mustard seeds in small bowl. Spread on baking sheet and bake until golden and crisp, 8-10 minutes.
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In the meantime, heat enough water to cover bottom of medium skillet unti boiling. Add spinach and cook until wilted, 2-3 minutes, then remove and squeeze out excess water. Discard water in skillet and wipe dry.
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Heat remaining mustard, half-and-half, and chopped thyme over medium. Cook until slightly thickened, about 3 minutes, then add spinach and stir to combine. Season to taste with salt and pepper and keep simmering.
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Heat remaining oil in large skillet over medium heat until shimmering. Add eggs and cook without turning until whites are cooked through, 3-4 minutes. Divide spinach amongst 4 plates, top with eggs, and finish with breacrumbs. Serve immediately.