Ingredients

• 1 tbsp plain flour
• salt and freshly ground black pepper
• a thick slice of leftover potato gratin (or dauphinoise)
• 25g/1oz butter
• 55g/2oz spinach
• just washed
• 1 garlic clove
• finely chopped
• 1 egg
• splash Worcestershire sauce

Directions

• Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour.
• Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side
• until golden brown and hot through
• then transfer to a plate.
• Cook the spinach and garlic in the pan
• stirring
• for 30-60 seconds
• until the spinach has wilted. Spoon on top of the gratin.
• Melt the remaining butter in the pan
• then crack in the egg and fry until it has just set. Place the egg on top of the spinach
• splash on the Worcestershire sauce and serve immediately.