1/2 cup coarse fresh breadcrumbs made from crustless country-style bread

5 teaspoons Lusty Monk Alter Boy Mustard, divided

2 teaspoons plus 1 tablespoon olive oil

1 9-ounce package fresh spinach leaves

3 tablespoons half and half

1 teaspoon chopped fresh thyme

2 large eggs

Fresh thyme sprigs (for garnish)

test-kitchen tip

Topping the eggs with breadcrumbs—instead of serving them with toast—makes for a lighter dish with satisfying texture.


Preheat oven to 400°F. Toss crumbs with 2 teaspoons Lusty Monk Alter Boy mustard, 2 teaspoons oil,  in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.

Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.

Transfer spinach to medium saucepan. Add 3 teaspoons Lusty Monk Alter Boy 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.

Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.