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)
Ingredients
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
2 eggs
Directions
- 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.
Serves 2
This looks really good. It’s making me hungry :o) I looooove spinach. Creamed spinach is my favorite (love it alongside boiled potatoes too). I bet those croutons were packed with flavor. I like the idea of using 2 kinds of mustard. As I’m typing this, an image from elementary school came to mind where we had Christmas dinner at school. They served kale mixed with mashed potatoes, gravy and hard boiled eggs. Although kale is different from spinach, it is sort of along the same lines…
Looks so lovely and creamy and yummy 🙂
Now this really looks awesome and I must try it because I m sure it will be tasty too
Wow!this looks very healthy and yummy!~