Fried egg Floren­tine toastie


Serves 1 Prep 10 mins Cook 10 mins

2 slices white bread knob of but­ter 25g ched­dar or veg­e­tar­ian al­ter­na­tive, grated small hand­ful of baby spinach 1 tbsp olive oil 1 medium egg sriracha hot sauce, to serve ex­tra spinach or wa­ter­cress, to serve

1 Re­move the cen­tre of both slices of bread with the rim of a drink­ing glass or a cookie cut­ter. Spread each slice with but­ter, and top both with ched­dar and torn spinach leaves. Heat a non-stick pan over a medium heat and driz­zle in the oil.

2 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 un­til the cheese be­gins to melt.

3 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. PER SERV­ING 480 kcals, fat 34g, sat­u­rates 12g, carbs 22g, sug­ars 2g, fi­bre 2g, pro­tein 20g, salt 1.3g

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