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

Ingredients for Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

• 60g coarse fresh breadcrumbs made from crustless country-style bread

• 25ml dijon mustard, divided

• 2 teaspoons plus 1 tablespoon olive oil

• 1/2 teaspoons mustard seeds

• 1 250g package fresh spinach leaves

• 3 tablespoons half cream

• 1 teaspoon chopped fresh thyme

• 2 large eggs

• Fresh thyme sprigs (for garnish)

Preheat oven to 204°C. 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 cream, 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.