A fantastic toastie that makes a great breakfast or brunch treat – no need to bother with Hollandaise sauce
Ingredients
- 2 slices of white bread
- knob of butter
- 25g cheddar, grated
- small handful baby spinach
- 1 tbsp olive oil
- 1 medium egg
- sriracha hot sauce, to serve
- extra spinach or watercress, to serve
Method
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Remove 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.
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Once 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.
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Flip 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.