Home Cook Superstar

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Sunshine Eggs with Spinach and Rye Croutons

There was one recipe from Bon Appétit’s January issue - the Sunny Side Up Eggs on Mustard Creamed Spinach - I just couldn’t get out of my head. I wasn’t sure if it was the photo that got me or the daydreams I kept having about the creamy, mustardy spinach topped with a sunny side egg.

I love eggs. They are pretty much a perfect food - a little fat, a lot of protein, and countless preparation possibilities. Though most associate eggs with breakfast, I often find myself eating them for dinner.

The Bon Appétit Test Kitchen recommended serving this dish with breadcrumbs for a lighter option to toast. Great idea! But I knowing I would miss my toast, I made croutons versus breadcrumbs. And then I added bacon. So much for a lighter option. My favorite addition to the recipe was adding pickled mustard seeds into the mix. Pickled mustard seeds are a trick I stole from David Chang who stole it from Tom Colicchio. They are great in salad dressing, as an addition sauces for meats, and get this - to make your own tangy mustard! Make them, love them, and use them in this recipe!

Recipe, Notes, and Nutritional Information via sarahmcsimmons.com

Filed under sarahmcsimmons sarah simmons recipe eggs brunch food

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