Spinach rarebit toasts recipe

Spinach rarebit toasts recipe

1 rating

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. See method

  • Serves 6
  • 25 mins
  • 378 calories / serving


  • 250g Cheddar, grated
  • 1 level tbsp plain flour
  • 1 tsp wholegrain mustard
  • 2 tsp Worcestershire sauce
  • 4 tbsp Guinness, or milk if preferred
  • 6 slices corn bread
  • 3 tsp red pesto
  • 30g baby spinach leaves
  • 6 eggs

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    11g 55%
  • Sugars

    2g 2%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 20.1g Protein 22.1g Fibre 1.2g


  1. 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.
  2. Heat the grill to medium. Toast the bread on one side, then remove and spread each untoasted side with ½ tsp red pesto. Top with a few baby spinach leaves.
  3. Divide the cheese mixture between the toasts, spooning it over the spinach leaves, then cook under a hot grill, until golden and bubbling.
  4. Meanwhile, poach the eggs. Bring a frying pan of water to the boil, crack 3 eggs into the pan and cook for 5-6 mins, 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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