Sunny Side Up Eggs on Mustard Creamed Spinach

After touting the benefits of meal planning last week, I failed at it miserably this time around.

Over the weekend we headed to not so sunny Southern California to visit Chris’ family. I went, armed with a purse full of “food” magazines, ready to knock out a meal plan on one of our four flights, but it never happened.

Wait, not so sunny?

Each winter as we get hammered with snow, frigid temperatures, and ice cold gusts of wind tearing across Indiana, Chris extols the virtues of the weather in Los Angeles. He is right. Sort of.

I closely followed the weather for days before we left. I fantasized about basking in the sunshine and considered that it might even be too hot for me to get in my long run on Saturday.

As usual, the temperature dipped just before our arrival. I even got to do my Sunday run in chilly rain.

The State of California should consider paying for me to move there because I can solve all of their drought problems. You see, it gets cold and rainy every time I visit.

Then again, maybe they don’t want me there as I would spoil their near perfect climate. On the upside, the weather was a perfect 55 degrees for my long run and the cool rain felt pretty good during my recovery run.

I apologize to all of the Angelinos for ruining your weekend weather. The song is a lie, it sure does rain in Southern California.  

Ingredients (per serving):

  • 1 slice of whole grain bread made into bread crumbs
  • 5 tsp Dijon mustard, divided
  • olive oil spray
  • 1/2 tsp mustard seeds
  • 8 oz fresh spinach
  • 3 tbsp half & half (I used fat-free.)
  • 1 tsp chopped fresh thyme
  • 2 eggs


  • Pre-heat oven to 400 degrees.
  • Spray bread crumbs with olive oil, then toss them with 2 tsp Dijon mustard and mustard seeds, then spread in a single layer on a baking sheet.
  • Bake until golden and crisp, about 7 minutes.
  • As bread crumbs are cooking, add enough water to a skillet to coat the bottom, add the spinach, and toss over a high heat until the spinach wilts, about two minutes.
  • Strain the spinach, transfer it to a sauce pan, then stir in 3 tsp mustard, half and half, and chopped thyme.
  • Stir the spinach over a medium heat for several minutes until it thickens, season to taste with salt and pepper.
  • Lightly spray a skillet with olive oil, crack two eggs into the skillet, then cook over a medium-high heat until the whites have cooked through.
  • To serve, layer the spinach, eggs, and bread crumbs.

Servings ~ 1
Calories ~ 334, Fat ~ 15 g, Carbohydrates ~ 25 g, Protein ~ 21 g

  1. Ritter said:

    This looks so yummy!!! I love spinach 🙂

    • Brit said:

      It was really easy too! When I saw the picture of it with the recipe I immediately thought “time consuming” but looks can be deceiving.

  2. Bree said:

    I seem to do good every other week with meal planning, too. I think it follows more closely in line with my husbands schedule though. Even though he helps with cooking, I still feel more urgency to cook more when I know he will be home at a normal dinner hour vs. 10 pm some weeks. I am perfectly fine eating “appetizers” for dinner!

    • Brit said:

      I think my meal planning success is directly correlated to how busy my Sunday is. Chris and I can both have some pretty erratic weeknight schedules, so most of our cooking is done on Sunday. If it doesn’t happen then, we will probably have some pretty random meals all week.

      I’m also fine with meals where an appetizer or side dish comprises most of the meal. I kind of prefer to have two or three mini meals throughout the night anyway. If I am on dinner autopilot you can find me with a salad at 6, a chicken breast at 7, fruit and yogurt at 8…you get the idea.

  3. KrisB said:

    Make those eggs over easy and I’m in! I just can’t handle sunny side up. I’m a former hard scrambled only girl.

    With my crew meal planning is a must unless I want to end up with 5 out of 7 nights’ meals looking like this: Some kind of meat, grilled or baked and some kind of veggie, steamed or roasted. Maybe some kind of starch.

    • Brit said:

      It is much more important to meal plan with a family. Chris can fend for himself, but having a whole family fend for themselves would create quite a lot of chaos and expense!

  4. Woohoo, a meal even I might be capable of making! Bummer to hear that you didn’t get the sunny days you were hoping for in SoCal. It comforts me to know that even here in Cloud Cover Capital of the Country, I can at least have my eggs sunny (if not my weather…)

  5. brannyboilsover said:

    I mean this in the nicest way possible, really, but I was so surprised to see you used fat free half and half!

    • Brit said:

      Yeah, we only buy fat free half and half…so…

      I probably would have gone wild with regular half and half if we owned any. I just wanted to specify because I put the nutrition stats at the bottom and they probably change a bit with regular vs. fat free.

  6. Cait said:

    spinach is FABULOUS and with eggs?! even better combo! YUM YUM

  7. Brit said:

    The spinach was seriously good with the mustard sauce! I may make the spinach again alone to go with turkey in a wrap.

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