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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.