Best 4 Sunny Side Up Eggs On Mustard Creamed Spinach With Crispy Crumbs Recipes

Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 9

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
Fresh thyme sprigs (for garnish)

Steps:

Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds 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 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.

Baked Eggs in Creamy Spinach image

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

Preheat the oven to 350˚ F.
Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

Sunny-Side-Up Egg and Baby-Spinach Flatbread image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

1 (10-inch) whole-wheat flatbread
2 tablespoons extra-virgin olive oil
4 cups baby spinach
1/8 small red onion, thinly sliced
1 tablespoon lemon juice
Coarse salt and ground black pepper
3 large eggs

Steps:

Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.

Nutrition Facts : Calories 352 g, Cholesterol 317 g, Fat 24 g, Fiber 5 g, Protein 14 g, SaturatedFat 5 g, Sodium 477 g