Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 270.9
  • Total Fat: 12.0 g
  • Cholesterol: 185.0 mg
  • Sodium: 731.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs calories by ingredient
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Introduction

Adapted from Bon Appetit's February 2011 recipe (http://www.bonappetit.com/recipes/quick-r
ecipes/2011/02/sunny_side_up_eggs_on_m
ustard_creamed_spinach_with_crispy_crumbs). The amount of olive oil has been reduced, and the half-and-half that was called for has been replaced with almond milk, which lends it a delicious, lightly nutty flavor.
Adapted from Bon Appetit's February 2011 recipe (http://www.bonappetit.com/recipes/quick-r
ecipes/2011/02/sunny_side_up_eggs_on_m
ustard_creamed_spinach_with_crispy_crumbs). The amount of olive oil has been reduced, and the half-and-half that was called for has been replaced with almond milk, which lends it a delicious, lightly nutty flavor.

Number of Servings: 1

Ingredients

    1/4 cup coarse fresh breadcrumbs made from crustless country-style bread
    3 teaspoons Dijon mustard, divided
    1 teaspoon olive oil
    1/2 teaspoon mustard seeds
    1/2 of a 9-ounce package fresh spinach leaves
    1 tablespoon almond milk
    1 teaspoon chopped fresh thyme
    1 large egg
    Fresh thyme sprigs (for garnish)

Directions

Preheat oven to 400F. 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.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user CHIX96.

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