Rarebit Recipe with Poached Eggs and Spinach

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Spinach rarebit with poached eggs

Name: Spinach rarebit with poached eggs
Total time: 15 min
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

15 minutes
serves 2
Easy

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

By Janine Ratcliffe

December 16, 2019 at 2:34 pm

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

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.