Fried egg Florentine toastie

Fried egg Florentine toastie
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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
Frozen bread

Bread goes stale quickly – to avoid waste, freeze half the loaf right away. You can toast slices straight from frozen. If you’ve bought unsliced bread, slice it before you freeze.


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.

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.

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.

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