The general opinion is that Breakfast for Dinner (affectionately shortened to B4D) is for those nights when you don't feel all that ambitious in the kitchen. Unlike a roast chicken or risotto or even a simple pasta, eggs or pancakes have a reputation as no-effort comfort foods, something you turn out quickly and eat in your pajamas. Even if it's because you've put on your pajamas at 6pm.
Despite all that, breakfast food—no matter what time of day—doesn't have to be boring if you're willing to experiment, without sacrificing that essential "comfort food" feeling. That's the idea with this recipe from Bon Appetit, which takes spinach and wilts it down with cream, mustard, and thyme. It becomes the base for a simple fried egg, but the final flourish—homemade bread crumbs baked with mustard and mustard seeds—is what really makes it special.
- Active time: 15
- Total time:20
- 1 cup fresh breadcrumbs from a couple slices of crustless rustic bread
- 3 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 1 teaspoon mustard seeds
- 18 ounces fresh spinach leaves
- 1/2 cup half-and-half
- 2 teaspoons chopped fresh thyme leaves
- 4 large eggs
Preheat oven to 400°F. Combine bread crumbs, half mustard, half oil, and mustard seeds in small bowl. Spread on baking sheet and bake until golden and crisp, 8-10 minutes.
In the meantime, heat enough water to cover bottom of medium skillet unti boiling. Add spinach and cook until wilted, 2-3 minutes, then remove and squeeze out excess water. Discard water in skillet and wipe dry.
Heat remaining mustard, half-and-half, and chopped thyme over medium. Cook until slightly thickened, about 3 minutes, then add spinach and stir to combine. Season to taste with salt and pepper and keep simmering.
Heat remaining oil in large skillet over medium heat until shimmering. Add eggs and cook without turning until whites are cooked through, 3-4 minutes. Divide spinach amongst 4 plates, top with eggs, and finish with breacrumbs. Serve immediately.