INGREDIENTS

200ml organic whole milk
15g unsalted organic butter, plus a knob extra
15g organic plain flour
2 large slices of bread
150g spinach leaves
150g mature cheddar cheese, grated
4 spring onions
1 tablespoon of Dijon mustard
2 Stonegate Estate Organic eggs
20g of soft salted butter, for spreading
Sea salt and freshly ground black pepper

METHOD

Wash the spinach, drain it, and place it in a pan with a good pinch of salt. Set the pan over a high heat and pop a lid on top. Cook the spinach, stirring once or twice, until it’s wilted down. Tip the spinach out of the pan into a colander and allow it to drain. When it’s cool enough to handle, squeeze out all the liquid from the spinach and set aside.

Place a medium saucepan over a medium. Add the butter and when it’s bubbling away add the flour. Cook for 2 – 3 minutes, stirring regularly.  Pour in two thirds of the milk, turn up the heat and bring to a simmer. whisk well then, as it starts to thicken, add the rest of the milk, whisking all the time. Before long it’ll be nice and thick and bubbling away. Add the grated cheese, spinach, mustard, spring onions and some sea salt and freshly ground black pepper. Stir well and set aside.

Butter the slices of bread on one side. Spoon over the creamy spinach and cheese mixture, put the lid on to make a nice big sandwich.

Crack the eggs into a large shallow bowl or lipped plate, season them and give them a good whisk.

Sit the whole sandwich down into the beaten egg and let it stand there for 5 – 10 minutes. Turn the sandwich over and let it soak on the second side for about the same amount of time.

Heat a medium sized non-stick pan down over a medium/low heat. Add the butter and when it’s bubbling away lay the sandwich down into the pan. Cook the sandwich gently on the first side for 4 – 5 minutes. Now carefully turn it over with a spatula and cook it on the second side for the same amount of time.

Lift the eggy bread toastie out of the pan, cut in half and serve at once.