Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop and Oven
  • Cuisine: American


Eggs with mustard creamed spinach and crispy breadcrumbs is the ultimate breakfast for dinner!


  • 1/2 cup coarse fresh breadcrumbs
  • 5 teaspoons Dijon mustard
  • 2 teaspoons plus 1 tablespoon olive oil
  • 1/2 teaspoon mustard seeds (if you have them. If not don’t worry.)
  • 1/2 pound baby spinach
  • 3 tablespoons heavy cream
  • 1 teaspoon chopped fresh thyme
  • 2 large eggs
  • Fresh oregano sprigs (for garnish)


  1. Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl and place in a single layer on a rimmed baking sheet. Bake until crispy, about 6 to 8 minutes.
  2. While the crumbs are baking, place spinach in a large deep skillet and over high heat until it is wilted.
  3. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, cream and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
  4. Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Crack eggs into skillet, spacing apart. Cover the skillet, turn the heat to low and let the eggs cook for 5-6 minutes until done.
  5. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.