Sunshine Eggs with Spinach and Rye Croutons

There was one recipe from Bon Appétit’s January issue – the Sunny Side Up Eggs on Mustard Creamed Spinach – I just couldn’t get out of my head. I wasn’t sure if it was the photo that got me or the daydreams I kept having about the creamy, mustardy spinach topped with a sunny side egg.

I love eggs. They are pretty much a perfect food – a little fat, a lot of protein, and countless preparation possibilities. Though most associate eggs with breakfast, I often find myself eating them for dinner.

The Bon Appétit Test Kitchen recommended serving this dish with breadcrumbs for a lighter option to toast. Great idea! But I knowing I would miss my toast, I made croutons versus breadcrumbs. And then I added bacon. So much for a lighter option.
My favorite addition to the recipe was adding pickled mustard seeds into the mix. Pickled mustard seeds are a trick I stole from David Chang who stole it from Tom Colicchio. They are great in salad dressing, as an addition sauces for meats, and get this – to make your own tangy mustard! Make them, love them, and use them in this recipe!
  • 1 thick slice (about 1/2 inch) marble rye bread, cut into cubes
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pickled mustard seeds (see note)
  • 3 cups fresh spinach leaves
  • 2 tablespoons half & half
  • 1 teaspoon chopped fresh thyme
  • 2 slices bacon
  • 1 large egg


  • Preheat oven to 400°F. Toss bread with olive oil on rimmed baking sheet. Sprinkle with kosher salt and bake until crisp, about 8 minutes.
  • Meanwhile, add 1/2 cup of water to a medium non-stick skillet on high heat. Add spinach and cook until wilted, about 2-3 minutes. Transfer to sieve set over bowl; press out liquid. Wipe out skillet; reserve.
  • Transfer spinach to medium saucepan. Add mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
  • Add bacon to reserved non-stick skillet over medium heat. Cook until crisp, about 6 minutes. Transfer bacon to a paper towel lined plate and spoon out all but a teaspoon of grease.
  • Increase heat to medium-high. Crack egg into skillet and cover with a lid. Cook until the whites are completely firm but the yolk is still soft, about 2 minutes.
  • Fry until whites are cooked through, 3 to 4 minutes.
  • Transfer spinach to a plate, top with eggs, crumbled bacon, and scatter toasted bread cubes.

Notes: To make pickled mustard seeds, combine 1/4 cup yellow mustard seeds, 1/3 cup water, 1/3 cup rice wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat. Cook the mustard seeds, stirring often until plump and tender, about 30 minutes. Make sure the seeds stay barely submerged – adding water if necessary. Cool and store in the refrigerator up to three months.

What you’ll need: A baking sheet, a medium non-stick skillet, a medium saucepan, a plate, and something to contain the discarded bacon grease.

What you want to know: This dish is 352 calories, 11 grams of fat, 30 grams of protein, 21 grams of carbs, 13 grams of fiber, and 7 Weight Watchers points.


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Filed under Breakfast, Breakfast for Dinner, Table for One, Weight Watchers Friendly

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