Sunny-Side-Up Eggs On Mustard-Creamed Spinach With Crispy Crumbs – a delicious recipe with bread, dijon mustard, olive oil, mustard seeds, fresh spinach leaves, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
2
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.
3
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.
4
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.
164
kcal
Calories
10
g
Fat
11
g
Carbs
9
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 9 ingredients. The key ingredients include: 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, and more.
Yes, Sunny-Side-Up Eggs On Mustard-Creamed Spinach With Crispy Crumbs falls under the Baking & Desserts 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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