Poached Eggs and Spinach on Cheesy Sourdough Toast

, from Issue #45. August, 2015
Photography by Manja Wachsmuth.
Poached Eggs and Spinach on Cheesy Sourdough Toast

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


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


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.