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Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs

May 8, 2011 by 7 Comments

I don’t think my love affair with eggs for dinner will ever, ever end, for as long as we both shall live.  And while I am all for the usual suspects (I mean, who doesn’t adore pancakes at 7pm?),  when I run across a salty, savory version of eggs, I am even happier…and that’s exactly what this little number is.

You start with the bread crumbs.  Whirl a slice of bread in your food processor until it is a pile of crumbs, toss it with some olive oil and a little mustard, and then bake them in the oven for 5-10 minutes until they are golden and crispy.  Next you saute some baby spinach until it is all nice and wilted, and then stir it up with a little more mustard and a teeny bit of half and half.  Last but not least, fry up a few sunny-side-up eggs.

All you have left now is the assembly: bed of spinach, topped with eggs, sprinkled with mustard crumbs.  I tossed some fresh oregano on top because it is going bananas in my Aerogarden and I am using any excuse to snip it back and use it as a garnish.

Now it is all over but the eating, and the singular happy feeling of having breakfast for supper!
Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs, from Bon Appetit

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Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs

Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs

Ingredients

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 (if you have them. If not don't worry.)
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)

Directions

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.

Filed Under: Breakfast and Brunch, eggs Tagged With: ,

Comments

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  1. Joanne says:
    May 8, 2011 at 11:45 pm

    Having breakfast for super really is akin to just about the best thing ever. I don't know what it is about shaking things up like that…but I love it. And I love the things you do with eggs. Like put them over everything including mustard creamed spinach. Sigh. Yum.

    Reply
  2. PoetessWug says:
    May 9, 2011 at 8:25 am

    Hmmmmm…..it's the mustard that intrigues me…more than the eggs!

    Reply
  3. Rivki Locker (Ordinary Blogger) says:
    May 9, 2011 at 1:56 pm

    I'm obsessed with eggs for dinner, too, although I must confess that they are usually very boring – a simple omelette or fried egg with some salad and polenta. This recipe looks very exciting. And I love the addition of mustard.

    Reply
  4. nocrap says:
    May 9, 2011 at 3:17 pm

    I just passed by my sisters home , and they were eating cereal for dinner! I told my husband who was with me that they were too lazy to cook, and I said, I could have scrambled egg anytime. This recipe is fresh, I could try it and even have my baby taste it.

    Reply
  5. Barbara says:
    May 10, 2011 at 11:56 am

    Agree totally about eggs. Looks like we all do.
    Usually my egg dishes aren't as healthy as this one, but I do like spinach. Sounds tasty with the mustard. I'd probably eat the egg and bread crumbs first though! :)

    Reply
  6. Luiz Claudio says:
    May 17, 2011 at 1:50 pm

    Nice recipe…and nice blog. I liked it!So, I'm a new follower now. I invite you to know my blog too. If you like it and want, follow me. Kisses from Brazil!

    Reply
  7. FramedCooks says:
    May 21, 2011 at 12:51 pm

    Hi all (and welcome to the new followers!) Yep, eggs for dinner…I'd cook them every day if I could get away with it. With bacon. Of course.

    Reply

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