50g mature cheddar or other melting cheese, grated
½ tsp cider or white wine vinegar
1 tsp mild olive oil, plus a little for frying
handful baby-leaf spinach from 100g bag
few cornichons (optional)
Use up the spinach: Fast spinach soup for one
Finely chop 2 spring onions and 1 small
garlic clove, then soften in a knob of
butter for 3 mins. Add 1 floury potato,
grated and 150ml each milk and stock,
then simmer for 5 mins. Add the
remaining spinach from the bag, stir
until wilted, then whizz until smooth
with a stick blender. Season and serve.
Heat grill to high and lightly toast the
bread on both sides. Spread 1 tsp mustard
over one side, then top with the ham and
cheese. Whisk the remaining mustard
and vinegar with 1 tsp oil and seasoning.
Grill the croque for 3 mins, or until the
cheese is bubbling and turning golden.
Meanwhile, heat a non-stick frying pan.
Add a little oil, then crack in the egg and
gently fry to your liking. When cooked, lift
it on top of the toast. Toss the dressing
with the spinach, and cornichons if using,
then eat straight away.