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Ingredients
- baby spinach 100g
- mature cheddar 125g, grated
- English mustard ½ tsp
- spring onions 2, finely chopped
- Worcestershire sauce 2 dashes
- egg yolk 1, plus 2 eggs, for poaching
- sourdough 4 small pieces
- rocket dressed with, lemon juice to serve
Method
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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).
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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.
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Step 3
Poach the remaining 2 eggs in a small pan of simmering water.
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Step 4
Heat the grill to high. Toast the bread on both sides then divide the rarebit mixture between the slices, spreading to cover.
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Step 5
Grill until golden and bubbling, then top with an egg, lots of black pepper and serve with a little dressed rocket.
Nutritional Information
- Kcals 564
- Fat 31.6g
- Saturates 16.2g
- Carbs 35.9g
- Sugars 2.6g
- Fibre 2.2g
- Protein 32.6g
- Salt 2.4g