Cheesy Leek Rarebit Topped With A Fried Egg

Preheat the grill to medium-high

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pot with a little drizzle of olive oil over a medium-high heat

Once hot, add the sliced leek and a splash of cold water and cook for 5-7 min or until softened

Slice your ciabatta[s] in half and add to a baking tray, cut-side down

Put the tray under the grill for 3-4 min or until toasted and golden

Once toasted, turn the ciabatta halves over and return them to the grill for 1-2 min further or until lightly toasted, then remove from the grill and set aside

Tip: Watch them like a hawk to make sure they don't burn!

Grate your cheddar cheese

Chop your cherry tomatoes in half

Wash your salad, then pat dry with kitchen paper

Once the leek has softened, reduce the heat to medium and add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a knob of butter

Give everything a good mix up and cook for 2-3 min or until the butter has melted and everything is well combined

Once well combined, add 100ml [150ml] [200ml] milk and give everything a good mix up, then cook for 1-2 min or until thickened

Once thickened, add the grated cheese with your soft cheese, Dijon mustard, Henderson's Relish and a pinch of salt and pepper

Cook for 1-2 min, stirring, or until everything has melted and is well combined – this is your rarebit sauce

Spoon the rarebit sauce all over the toasted ciabatta[s]

Tip: Make sure to spread the sauce to the edges of the ciabatta to stop the corners burning!

Return the tray to the grill and cook for 3-4 min or until the rarebit sauce is lightly browned – this is your cheesy leek rarebit

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a little drizzle of olive oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking