Chunky Fish Finger Sandwich

Ingredients

Serves 1

3 chunky cod fish fingers
40g baby spinach
¼ tsp olive oil
1 small egg
2 slices sourdough, toasted
15g tomato ketchup
1 pinch black pepper

Method

Preheat the oven and cook the fish fingers according to the packet instructions.

Meanwhile place the spinach in a saucepan along with a splash of water, add the lid and leave to wilt over a medium heat for a few minutes.

Heat the oil in a non-stick saucepan over a medium to high heat. Fry the egg until the white is just set and the yolk is still runny, or until cooked to your liking.

Spread one of the pieces of toast with ketchup, pile the spinach and fish fingers on top then add the fried egg. Season with a little black pepper, top with the second slice of toast and tuck in.