Put the spinach in a colander then pour over a kettle of just-boiled water to wilt. Cool, then squeeze out as much water as possible and chop (get it as dry as you can otherwise the rarebit will be soggy).
STEP 2
Put the cheddar, mustard, spring onions, worcestershire sauce and egg yolk in a bowl with some seasoning. Add the spinach and mash everything together.
STEP 3
Poach the remaining 2 eggs in a small pan of simmering water.
STEP 4
Heat the grill to high. Toast the bread on both sides then divide the rarebit mixture between the slices, spreading to cover.
STEP 5
Grill until golden and bubbling, then top with an egg, lots of black pepper and serve with a little dressed rocket.