Poached Egg Rarebit (v)

This is a cracking weekend brunch dish. Simple but delicious and perfect for a sunny spring morning.

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:

1. Preheat the grill to high and put on a large pan of water to poach the eggs
2. 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
3. Heat the milk in a small non-stick pan together with the mustard and Worcester sauce
4. Stir in the cornflour mix and stir until bubbling before adding the grated cheese
5. Split your muffins and place under the grill to toast
6. Gently crack your eggs into the pan and poach them until just done (approx 3 minutes)
7. Stir the spinach into the mix and season with salt and plenty of black pepper
8. Turn your muffins to toast the other side
9. Remove the eggs from the pan with a draining spoon and very gently place on kitchen roll to soak up any water
10. Make sure your muffins are cut side up and then top carefully with a  poached egg and then the cheesy Rarebit mix
11. Place them under the grill to brown for a couple of minutes while you pour a coffee and grab the newspaper. Weekend heaven.