A Very Late Valentine's Breakfast

Don't you just love putting forward a quick effort in the kitchen and coming up with spectacular results?  Here's a breakfast recipe that is quick, easy and special enough to make you proud.

Fried Eggs & Breadcrumbs over Mustard-Creamed Spinach

Ingredients:

• 2 slices white bread trimmed of their crusts, cut into crouton-sized crumbs (to get the crumbs I diced each bread slice 4 cuts across then 4 cuts down)
• 5 tsp Dijon mustard, divided
• 2 tsp olive oil
• 1 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves
• 3 tbsp half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs

Preparation:

Preheat oven to 400 degrees. Meanwhile, toss the breadcrumbs with 2 teaspoon olive oil, 2 teaspoons mustard and 1 teaspoon mustard seeds to coat. Place the crumbs on a rimmed baking sheet, make sure that the crumbs are space apart. Bake until crisp, about 8 minutes.


While the breadcrumbs are cooking, go ahead and prepare the spinach. Add just enough water to a large pot to cover the bottom. Add spinach and toss over high heat just to wilt, about 2 minutes. Drain then press out excess liquid using a wooden spoon. Add 3 teaspoons mustard, half and half, and chopped thyme to the pot and continue cooking over medium heat until thickened, about 3 minutes. Season with pepper and remove from heat.


Fry the eggs over-easy or sunny-side up. The recipe is better when the yolks are runny.


To serve, divide the spinach between two plates spreading out. Top the spinach with eggs and crumbs.

Comments:

In particular, I liked this recipe when using a stronger tasting Dijon mustard. Much of this recipe idea came from the magazine 'bon appetit'.