This is a great fresh meal for Breakfast or a 2-person Brunch. The toasted breadcrumbs give the eggs and spinach a wonderful texture with their great crunch. Serve with sliced fresh tomatoes with freshly ground salt and pepper.
½ cup coarse fresh Breadcrumbs made from crust-less Country-Style Bread
5 tsp Dijon Mustard, divided
2 tsp plus 1 Tbsp olive oil
½ tsp Mustard Seeds
1 9-oz pkg fresh Spinach leaves
3 Tbsp Half and Half
1 tsp 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.