2 thick slices gluten free white bread
1½ tsp wholegrain or Dijon mustard
2 thin slices ham, trimmed of fat
50g lactose free mature cheddar, grated
½ tsp white wine vinegar
1 tsp mild 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 gluten free 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.
Top with the remaining slice of toast. 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.
Recipe adapted from: Good Food