At work we're hosting summer workshops for upcoming High School Seniors who are applying to College this fall. We provide snacks and last week we had bagels, but we over bought so we had a TON left over so I took some home. Including some specialty ones: Spinach and Provolone and Sundried Tomato and Red Pepper with Mozarella. I got home that night and was really not excited about cooking. Chris said he wanted eggs and I thought about this recipe which I had seen in an older issue of Bon Appetit. Chris was a little apprehensive about the combination of spinach, egg and mustard, but this recipe seriously won him over. I think he said "Baby, this is really good." about 6 times in the 15 minutes it took to eat. I agree. The acidity of the mustard with the fattiness of the egg yolk was awesome. It was almost like a mock hollandaise.
Obviously I substituted the bagels for the bread crumbs. I think either would be delicious, it's just a matter of whether you want a heavier meal or a lighter one. I think in the future I would serve this with English Muffins rather than bagels if I was to use something other than the crumbs. I also didn't have half and half on hand so I did 2.5 tablespoons of milk and 1 tablespoon of butter, which I thought was fine, but stick to the recipe if you can. Don't skip the fresh thyme! It's really important.
Bottom Line: 4.7 Stars
