Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
['1/2 cup coarse fresh breadcrumbs made from crustless country-style bread', '5 teaspoons dijon mustard, divided', '2 teaspoons plus 1 tablespoon olive oil', '1/2 teaspoon mustard seeds', '1 9-ounce package fresh spinach leaves', '3 tablespoons half and half', '1 teaspoon chopped fresh thyme', '2 large eggs', 'Fresh thyme sprigs (for garnish)']
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to 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 teaspoons 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 remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.
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