1 thick slice crusty white bread
1½ tsp wholegrain or Dijon mustard
2 thin slices ham, trimmed of fat
50g mature cheddar or other melting cheese, grated
½ tsp cider or white wine vinegar
1 tsp mild olive oil
olive oil, plus a little for frying
handful baby-leaf spinach from 100g bag
few cornichons (optional)
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.