SERVINGS:4       PREP:15      TOTAL TIME:20

Ingredients

1 cup fresh breadcrumbs from a couple slices of crustless rustic bread
3 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon mustard seeds
18 ounces fresh spinach leaves
1/2 cup half-and-half
2 teaspoons chopped fresh thyme leaves
4 large eggs

Procedures

Preheat oven to 400°F. Combine bread crumbs, half mustard, half oil, and mustard seeds in small bowl. Spread on baking sheet and bake until golden and crisp, 8-10 minutes.

In the meantime, heat enough water to cover bottom of medium skillet unti boiling. Add spinach and cook until wilted, 2-3 minutes, then remove and squeeze out excess water. Discard water in skillet and wipe dry.

Heat remaining mustard, half-and-half, and chopped thyme over medium. Cook until slightly thickened, about 3 minutes, then add spinach and stir to combine. Season to taste with salt and pepper and keep simmering.

Heat remaining oil in large skillet over medium heat until shimmering. Add eggs and cook without turning until whites are cooked through, 3-4 minutes. Divide spinach amongst 4 plates, top with eggs, and finish with breacrumbs. Serve immediately.