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- Spinach rarebit with poached eggs
Spinach rarebit with poached eggs
- Janine Ratcliffe
Published: December 16, 2019 at 2:34 PM
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Serves 2
Easy
Total time: 15 mins
A star rating of 5 out of 5.1 ratingRate
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A quick veggie-packed version of a classic Welsh rarebit served with soft runny eggs
Vegetarian
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal564
- fat31.6g
- saturates16.2g
- carbs35.9g
- sugars2.6g
- fibre2.2g
- protein32.6g
- salt2.4g
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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).
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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.
Check out more of our toastie recipes here...
Authors
Janine RatcliffeFood director
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