Ingredients (serves 2)
- 2 good quality English breakfast muffins
- 4 free range eggs
- 200ml milk
- 50g fresh spinach
- 120g mature cheddar, grated
- 1tsp English mustard (always Colmans)
- 2 tsp Worcester sauce
- 2 tsp cornflour mixed with a little of the milk
Method:
- Preheat the grill to high and put on a large pan of water to poach the eggs
- Wilt the spinach in a dry non-stick pan or microwave it for 30 seconds. Once cool, squeeze out the excess water with your hands and finely chop
- Heat the milk in a small non-stick pan together with the mustard and Worcester sauce
- Stir in the cornflour mix and stir until bubbling before adding the grated cheese
- Split your muffins and place under the grill to toast
- Gently crack your eggs into the pan and poach them until just done (approx 3 minutes)
- Stir the spinach into the mix and season with salt and plenty of black pepper
- Turn your muffins to toast the other side
- Remove the eggs from the pan with a draining spoon and very gently place on kitchen roll to soak up any water
- Make sure your muffins are cut side up and then top carefully with a poached egg and then the cheesy Rarebit mix
- Place them under the grill to brown for a couple of minutes while you pour a coffee and grab the newspaper. Weekend heaven.
