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Spinach rarebit toasts recipe

4 ratings

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

Ingredients

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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1580kj
378kcal 19%
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

Method

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 ½ 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 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.

See more Breakfast recipes