• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating