Introduction
Discover the delight of a perfectly sunny-side-up egg, elegantly placed on top of creamy mustard-infused spinach, all while enjoying the satisfying crunch from our signature crumbs. This recipe promises a unique combination that will tantalize your taste buds.
Tips for this Recipe
Ensure your eggs are at room temperature before cooking, and gently fold the spinach to maintain its creamy texture. Use a spatula that won’t scratch the non-stick pan when flipping the eggs.
Why You Will Love This Recipe
This sunny-side-up egg recipe offers an unexpected twist by incorporating rich mustard cream and crispy toppings. Its simplicity doesn’t compromise on flavor, providing a balanced dish that celebrates the humble egg while introducing exciting new elements.
Ingredients
- 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
- 5 teaspoons dijon mustard, divided
- 2 teaspoons plus 1 tablespoon olive oil
- 1/2 teaspoon mustard seeds
- 1 9-ounce package fresh spinach leaves
- 3 tablespoons half and half
- 1 teaspoon chopped fresh thyme
- 2 large eggs
Adviced Equipment
For this recipe, you’ll need:
– Non-stick Frying Pan
– Spatula (Silicone or Wooden)
– Creamer Bowl
– Food Processor (Optional)
– Cookie Cutter Set (optional)
– Mixing Bowl (Glass or Stainless Steel)
– Silicone Baking Mat
History of the Recipe
The artful combination of sunny-side-up eggs with a mustard and cream spinach topping is an innovative fusion that pays homage to both classic breakfast fare and gourmet dining. While it’s difficult to pinpoint its exact origins, the incorporation of ingredients like dijon mustard and fresh thyme suggests an influence from French cuisine married with a modern twist on traditional recipes.
Fun Facts About This Recipe
Did you know? The practice of using breadcrumbs for creating that perfect golden crust dates back to when eggs were cooked over open fires. Innovating with fresh ingredients like country-style bread for breadcrumbs and spinach in breakfast dishes has become a delightful modern trend.
