Olive Magazine
Rarebit Recipe with Poached Eggs and Spinach

Spinach rarebit with poached eggs

Published: December 16, 2019 at 2:34 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal564
fat31.6g
saturates16.2g
carbs35.9g
sugars2.6g
fibre2.2g
protein32.6g
salt2.4g
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Ingredients

  • 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

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.
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