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Jamie's DIY pocket eggy bread recipe

Jamie's DIY pocket eggy bread recipe

0 ratings

Jamie says: "Made with melting cheese and tasty spinach, this is where the toasted sandwich meets French toast! It’s totally moreish, yet fun and simple to make – great for getting the kids involved. Perfect for breakfast or brunch on Mother’s Day and beyond." See method

  • Serves 2
  • 15 mins to prepare and 5 mins to cook
  • 523 calories / serving
  • Vegetarian


  • 4 spring onions
  • olive oil
  • 100g baby spinach
  • 3 large eggs
  • 200g unsliced wholemeal bread, ideally a little stale
  • 30g cheese, such as Gruyère, Cheddar or Red Leicester
  • 1 apple
  • 50g mixed salad leaves
  • ½ lemon
  • English mustard, to serve (optional)

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    7g 37%
  • Sugars

    10g 12%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 47.5g Protein 29.3g Fibre 8.4g


Jamie BB headshot 155x255

1. Trim and slice the spring onions, then put them in a large nonstick frying pan with a drizzle of oil over a medium heat. Cook for a couple of mins until softened, then throw in the spinach, turn off the heat, stir to wilt and remove to a plate to cool.

2. Meanwhile, whisk the eggs in a wide, shallow bowl and season with black pepper. Cut the bread into 2 slices just over 3cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket.

3. Once cooled, squeeze the excess water from the spinach, grate over the cheese, then finely chop; season with black pepper. Use your finger to stuff the cheese and spinach mix inside the pocket – be gentle so you don’t tear it open. Lay the slices in the eggy mixture and gently squash the bread so it soaks up the beaten egg, turning to coat.

4. Put the frying pan back over a medium-low heat with 1 tsp oil, using kitchen paper to spread it around the pan. Place both slices of soaked bread in the pan alongside each other. Cook for 3-4 mins or until golden, then confidently flip over and cook for the same amount of time on the other side.

5. Meanwhile, core the apple and cut into slices (or grate it), then toss with the salad leaves and dress with a little olive oil and lemon juice. Serve with English mustard on the side, if you like.

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