Dinner Tonight: Fried Eggs With Mustard-Creamed Spinach And Breadcrumbs Recipe – a delicious recipe with fresh breadcrumbs, mustard, olive oil, mustard seeds, fresh spinach leaves, thyme. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400u00b0F. 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.
2
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.
3
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.
4
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.
405
kcal
Calories
27
g
Fat
24
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup fresh breadcrumbs from a couple slices of crustless rustic bread, 3 tablespoons Dijon mustard, 4 tablespoons olive oil, 1 teaspoon mustard seeds, and more.
Yes, Dinner Tonight: Fried Eggs With Mustard-Creamed Spinach And Breadcrumbs Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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