Classic Dijion mustard in 11oz barrel bottle

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Creamy Sautéed Spinach & Fried Eggs

Plochman's Creamy Sautéed Spinach & Fried Eggs contain Dijon Mustard, olive oil, mustard seeds, spinach, bacon, thyme, eggs, and more.

Active Time: 15 Minutes

Total Time: 15 Minutes

Servings: 2


  • 1 package (9 ounces) fresh spinach leaves
  • 2 teaspoons plus 1 tablespoon olive oil
  • 3 tablespoons half and half
  • 1 teaspoon fresh thyme, chopped
  • 5 teaspoons Plochman’s Deli Dijon Mustard
  • salt and freshly ground black pepper, to taste
  • 4 large eggs
  • 1/2 pound cooked bacon, chopped
  • 2 tablespoons fresh green onions, chopped (optional garnish)


  1. In a skillet, toss spinach in 2 teaspoons olive oil over high heat until wilted, about 2 minutes. Scrape spinach into a sieve set over a bowl and press out liquid. Wipe skillet and keep it handy.
  2. Transfer spinach to medium saucepan. Add half and half, thyme and mustard.
  3. Stir over medium heat until thick, about 3 minutes. Season with salt and freshly ground black pepper. Remove from heat and cover to keep warm.
  4. Heat remaining 1 tablespoon oil in the reserved skillet over medium-high heat. Crack eggs into skillet. Fry until whites are cooked through, about 3–4 minutes.
  5. Divide spinach between 2 plates, spreading out to provide a base for the eggs. Top each spinach plate with 2 eggs and bacon pieces. If desired, sprinkle with green onions.