Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs

I don't think my love affair with eggs for dinner will ever, ever end, for as long as we both shall live.  And while I am all for the usual suspects (I mean, who doesn't adore pancakes at 7pm?),  when I run across a salty, savory version of eggs, I am even happier...and that's exactly what this little number is.

You start with the bread crumbs.  Whirl a slice of bread in your food processor until it is a pile of crumbs, toss it with some olive oil and a little mustard, and then bake them in the oven for 5-10 minutes until they are golden and crispy.  Next you saute some baby spinach until it is all nice and wilted, and then stir it up with a little more mustard and a teeny bit of half and half.  Last but not least, fry up a few sunny-side-up eggs.

All you have left now is the assembly: bed of spinach, topped with eggs, sprinkled with mustard crumbs.  I tossed some fresh oregano on top because it is going bananas in my Aerogarden and I am using any excuse to snip it back and use it as a garnish.  

Now it is all over but the eating, and the singular happy feeling of having breakfast for supper!

Eggs with Mustard Creamed Spinach and Crispy Breadcrumbs, from Bon Appetit

• 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 (if you have them.  If not don't worry.)
• 1 9-ounce package fresh spinach leaves
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)

• Preheat oven to 400°F. 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.

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