The breakfast after a chocolate cardamom pancake breakfast should probably be a little more healthy to balance it out.
Not too healthy but healthier.
So armed with my latest Bon Appetit, I looked for a new breakfast recipe that would hit that criteria. I found a recipe for Sunny-Side-Up Eggs on top of Mustard-Creamed Spinach. That will work. It was a great way balance a weekend of great breakfasts and pump myself up for a long and busy week. I'll probably be longing for these breakfasts by Tuesday morning but then there is always next weekend.
Sunny-Side-Up Eggs On Mustard-Creamed Spinach
3 tsp Dijon mustard
1 9 oz package fresh spinach leaves
3 tbsp half and half
1 tsp chopped fresh thyme
1 tbsp olive oil
2 large eggs
Add enough water to a 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 tsp 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 1 tbsp olive oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3-4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.