A beaut of a brunch recipe that’s perfect for laid-back dining with friends. Ready in just 25 minutes and inexpensive, too, these moreish bites layer toasted corn bread, red pesto, baby spinach and cheese sauce, finished off with a perfectly poached egg. To make these rarebits extra special, top with some smoked salmon.
- Heat the Cheddar, flour, mustard, Worcestershire sauce and Guinness (or milk) in a small pan over a medium heat, stirring often, until the cheese has melted.
- Heat the grill to medium. Toast the bread on one side, then remove and spread each untoasted side with 1/2 tsp red pesto. Top with a few baby spinach leaves.
- Divide the cheese mixture between the toasts, spooning it over the spinach leaves, then cook under a hot grill, until golden and bubbling.
- Meanwhile, poach the eggs. Bring a frying pan of water to the boil, crack 3 eggs into the pan and cook for 5-6 minutes, until softly poached.* Remove with a slotted spoon and put on top of 3 of the toasts. Keep warm in the oven on a low heat. Repeat with the final 3 eggs. Once cooked, sprinkle with freshly ground black pepper to serve.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.