Preparation time 10 minutes
Cooking time 8–10 minutes
8 slices of wholegrain bread from a large, round loaf
3 tablespoons wholegrain mustard
200 g (7 oz) aged Gruyère or reduced-fat mature Cheddar cheese, finely grated
200 g (7 oz) cooked turkey, thinly sliced
2 tomatoes, sliced
2 spring onions, thinly sliced
4 tablespoons low-fat cream cheese (optional)
1 tablespoon distilled vinegar
4 large eggs
100 g (3½ oz) baby leaf spinach
chopped chives, to garnish
Lay 4 slices of the bread on a board and spread each slice with the mustard. Top the slices with half of the Gruyère or Cheddar, the turkey and tomato slices, then scatter with the spring onions. Season with pepper and scatter over the remaining Gruyère or Cheddar. Spread the cream cheese, if using, over the remaining slices of bread and place, cheese side down, on top of the sandwiches.
Heat a large, nonstick frying pan over a medium heat until hot, then carefully add the sandwiches and cook for 4–5 minutes or until golden and crispy. Turn the sandwiches over and cook for a further 4–5 minutes. Alternatively, toast in a flat-surfaced panini machine according to the manufacturer’s instructions.
Meanwhile, bring a large saucepan of water to a gentle simmer, add the vinegar and stir with a large spoon to create a swirl. Carefully break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
Transfer each sandwich to a serving plate, scatter over a few spinach leaves and top with a poached egg. Garnish with chives and serve immediately.
For turkey & cheese sandwiches, cut 1 large wholegrain baguette almost in half lengthways. Cut into 4 and place, opened out, on a baking sheet. Top as above with the mustard, turkey, tomatoes and spring onions. Omit the cream cheese and finish with all of the grated cheese. Cook under a preheated hot grill for 3–4 minutes or until hot and melted. Serve hot with baby leaf spinach and poached eggs, if liked.