Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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).
  • Put the cheddar, mustard, spring onions, worcestershire sauce and egg yolk in a bowl with some seasoning. Add the spinach and mash everything together.
  • Poach the remaining 2 eggs in a small pan of simmering water.
  • Heat the grill to high. Toast the bread on both sides then divide the rarebit mixture between the slices, spreading to cover.
  • Grill until golden and bubbling, then top with an egg, lots of black pepper and serve with a little dressed rocket.