Rarebit Recipe with Poached Eggs and Spinach

Spinach rarebit with poached eggs

  • serves 2
  • Easy

A quick veggie-packed version of a classic Welsh rarebit served with soft runny eggs



  • 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


  • 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.

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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