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 cucharadita de tomillo fresco picado

• 2 huevos grandes

• 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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