Spinach rarebit toasts recipe
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 to cook
- 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
Each serving contains
- Energy
- 1580kJ 378.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 1.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 20.1gProtein 22.1gFibre 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.
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