This unusual combination caught my eye. It would have never occurred to me to serve an egg on top of a pile of spinach, but I’m trying to eat more veggies and less meat. So here we go. This would make a great brunch dish or light supper.
Adapted from Bon Appetit (Feb 2011)
one batch of mustard croutons
1 9-ounce package fresh spinach leaves
3 tablespoons half and half
3 teaspoons Dijon mustard
a pinch of dried thyme or 1 teaspoon fresh thyme, chopped
4 – 5 drops Tabasco (we used the garlic flavor)
1 tablespoon olive oil
- Add about 1/4 cup water to the bottom of a large pan. Add spinach and cook over high heat until spinach is wilted. (The package of spinach we had was about half of the required amount, so we used frozen chopped spinach. On the plus side, it was frozen into cute little hearts, which was a nice surprise, but the texture was too mushy. I think you’ll be much happier using fresh spinach.)
- Drain the spinach, and press out the liquid.
- In a saucepan, combine spinach, half and half, mustard, thyme, and Tabasco. Stir over medium heat, about 3 minutes.
- Heat oil in a frying pan and cook eggs according to your preference, sunny side up or over medium.
- Divide spinach between two plates, top with eggs, and sprinkle with mustard croutons.