A fantastic toastie that makes a great breakfast or brunch treat – no need to bother with Hollandaise sauce
Prep:10 mins
Serves 1
2 slices of white breadknob of butter25g cheddar, gratedsmall handful baby spinach1 tbsp olive oil1 medium eggsriracha hot sauce, to serveextra spinach or watercress, to serve
STEP 1Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves – pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.STEP 2Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.STEP 3Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.
