I first posted my version of this Bon Appetit recipe for Sunnyside Up Eggs with Mustard Creamed Spinach and Crispy Crumbs on the Gruel back when I started the blog. That was when I was using the Gruel largely as a way to keep track of the recipes I tried. My photography was even more terrible than it is now.
I remember loving this recipe, and thought it was a timely time for a recipe with thyme. And time for a recipe redo. With better pictures. And I will actually type out the recipe for what I made. Glory! Fun times. Good thyme. And I added some more spiciness.
Plus a version that is chilled and mixed with a chopped hard-boiled egg. Sort of an egg-vegetable-panzanella type thang.
I like that variation with some salsa or tomato sauce on the side. And truffle salt makes anything amazing. It’s almost cheating.
I am up to all sorts of nefarious acting and writing and writing for acting projects I must go work on so I am not going to go on. But just know that busy as I am, I made time for you. And thyme for you. Times two.
Sunnyside Up Eggs on Spicy Mustard Creamed Spinach with Crispy Crumbs adapted from Bon Appetit and the Panzanella Variation
1 slice of wheat bread, crumbled roughly
olive oil spray
5 tsp. wasabi mustard, divided
1 bunch flat leaf spinach, washed and loosely chopped
1 Tbsp. chopped canned green chiles
3 Tbsp. plain almond milk
1 tsp. chopped fresh thyme or 1/2 tsp. powdered dried thyme
Freshly ground black pepper
2 eggs, one to be fried or poached, one already hard-boiled
Heat oven to 400 degrees. Spritz the breadcrumbs with olive oil and toss with 2 tsp. of the mustard. Spread on a baking sheet and bake until lightly browned, 5-8 minutes.
Add a bit of water to a large pan and sauté the spinach just to wilt it. Take off heat and squeeze extra water out. Put in a small saucepan with the remaining mustard, green chilis, almond milk and thyme. Stir until medium heat until thick. Crank in some fresh pepper.
Now the fun. Divide both the spinach and crumbs in half adding half of each to a bowl with the chopped hard-boiled egg. Mix that and stick in the fridge to chill. Take the other half of the spinach mix, reheat as necessary. meanwhile, fry that egg. Toss the egg on top of the spinach then crumble on the crumb-age. Who knew you had thyme and time for two dishes?