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.
- 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.