For a meaty version of this recipe, top the toast with a couple of slices of baked ham or cooked bacon before spooning on the spinach sauce.
Serves: 4
INGREDIENTS
4 cups packed spinach leaves, well washed and thick stems removed
Cheese sauce
2 tablespoons butter
2 tablespoons plain flour
1 cup milk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cup grated Cheddar cheese
dash of Tabasco, optional
To assemble
4 large slices sourdough bread, toasted
4-8 eggs, poached or fried
ground paprika for sprinkling
METHOD
Preheat the grill to its highest setting.
Put the spinach in a large heatproof bowl and cover with boiling water. Turn to wilt then drain well and refresh under cold water. Drain and squeeze out excess water in a clean tea towel then roughly chop.
Sauce: Melt the butter in a saucepan then stir in the flour and cook gently for 1 minute. Take off the heat and whisk in the milk to make a smooth sauce, then stir in the mustard and Worcestershire sauce and season well.
Place back over the heat and bring the sauce to the boil, stirring constantly then simmer for 2-3 minutes. Take off the heat, add the cheese, Tabasco and spinach and combine well.
To assemble: Place the toasted bread on a baking tray and top with the spinach sauce. Pop under the grill for a few minutes until golden and bubbling. Transfer to plates and top each toast with 1-2 eggs and season with salt and pepper and a pinch of paprika.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.