By Taking On Magazines
This is a beautifully simple and fast recipe to prepare, which I suppose is why it's included in the "Fast, Easy, Fresh" section. While you can cut a cooking corner by using frozen spinach, I think it actually lengthens the amount of cooking and preparation because it only takes two minutes to wilt fresh spinach. Thawing out frozen; much longer.
While the breadcrumbs, which have been made by tossing fresh crumbs with Dijon mustard,olive oil and mustard seeds, are toasting in the oven, I went ahead and made the creamed spinach. It was a simple matter of wilting the spinach, wringing the water out, then adding it to a pan with a few tablespoons of half and half, Dijon mustard, chopped thyme and pepper. I stirred until it was well heated and I was done. I waited for a minute or two until my crumbs were just about finished, then cooked up my egg. Spinach goes on plate, egg goes on spinach, breadcrumbs go on egg, food goes in tummy. It's the circle of life.
My only beef with this recipe is that it supposed to serve two people. Not so. It's barely one serving. I could have eaten a whole bunch of that spinach. I loved the addition of Dijon mustard to it. The breadcrumbs could suffice as a snack by themselves as well. Put together with the egg, this is a beyond fantastic breakfast. You need the breadcrumbs though because they provide a much-needed crunch to an otherwise very creamy breakfast. But it's oh-so-very-good.
Serving Size: 2 Prep Time: 25 mins Total Time: 25 mins
½ cup coarse fresh breadcrumbs made from crustless country-style bread
5 tsp Dijon mustard, divided
2 tsp olive oil
1 Tbsp olive oil
½ tsp mustard seed
9 oz fresh spinach leaves
3 Tbsp half & half
1 tsp chopped fresh thyme
2 large eggs
fresh thyme sprig (for garnish)
Preheat the oven to 400°F.
Toss bread crumbs with 2 teaspoons Dijon mustard, 2 teaspoons olive oil, and mustard seeds in a small bowl until coated. Lay out on a rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes, stirring once.
Meanwhile, add water to a deep large nonstick skillet to cover the bottom. Add spinach, tossing over high heat until it has wilted, approximately 2 minutes. Transfer to a sieve and press out the liquid. Wipe out skillet; reserve.
Put spinach in a medium saucepan with 3 teaspoons Dijon mustard, the half and half, and chopped thyme. Stir over medium heat until hot, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Fry eggs 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.