We sporadically try and make an effort with breakfast on the weekends though more often than not we fall back to poached eggs on toast – not that there is anything wrong with that. This rarebit was nice for a change and we’ll definitely be skipping lunch!
Spinach rarebit with poached eggs – serves 2
- 100g baby spinach
- 125g mature cheddar, grated
- ½ english mustard – we used Dijon
- 2 scallions, finely chopped
- 2 dashes of worcestershire sauce
- 1 egg yolk, plus 2 eggs for poaching
- 4 small slices of sourdough
- rocket dressed with lemon juice to serve
Put the spinach in a colander and pour over a kettleful of boiling water, then leave to cool. Squeeze out as much water as you can then chop.
Put the cheddar, mustard, scallions, worcestershire sauce, egg yolk and spinach in a bowl, season and stir to combine.
Poach the eggs in a small pan of simmering water.
Heat the grill to high. Toast the bread on both sides then spread the rarebit mixture over the slices. Grill until golden and bubbling, then top with an egg, plenty of black pepper and some dressed rocket on the side.
(Original recipe by Janine Ratcliffe in Olive Magazine, December 2019)
Jono & Jules do food & wine 
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