Breakfast bagel club
Salty, smoky and creamy, this made-in-minutes toasted bagel with cream cheese, smoked salmon and avocado is ideal for Sunday brunch
Fried egg Florentine toastie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 slices of white bread
- knob of butter
- 25g cheddargrated
- small handful baby spinach
- 1 tbsp olive oil
- 1 medium egg
- srirachahot sauce, to serve
- extra spinachor watercress, to serve
Nutrition: per serving
- kcal480
- fat34g
- saturates12g
- carbs22g
- sugars2g
- fibre2g
- protein20g
- salt1.3g
Method
step 1
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.
step 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 on a medium heat until the cheese begins to melt.
step 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.
