Rarebit Recipe with Poached Eggs and Spinach

Spinach rarebit with poached eggs

Name: Spinach rarebit with poached eggs
Total time: 15 min
Yield: Serves 2
Ingredients: 100g baby spinach; 125g mature cheddar, grated; ½ tsp English mustard; 2 spring onions, finely chopped; 2 dashes Worcestershire sauce; 1, plus 2 eggs egg yolk, for poaching; 4 small pieces sourdough; dressed with rocket, lemon juice to serve

Preparation and cooking time
- Total time15 mins
Easy
Serves 2

Ingredients

100g baby spinach
125g mature cheddar, grated
½ tsp English mustard
2 spring onions, finely chopped
2 dashes Worcestershire sauce
1, plus 2 eggs egg yolk, for poaching
4 small pieces sourdough
dressed with rocket, lemon juice to serve

Method

STEP 1
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.