Spinach and Cheese Toasties
4 slices mixed grain bread
1 Tbsp wholegrain mustard
4 Weight Watchers Cheese Slices
1 egg tomato, thinly sliced
20g baby spinach leaves
2 tsp reduced-fat canola spread
1. Heat a medium non-stick frying pen over high heat. Spray with oil. Crack the eggs into the pan and cook for 1-2 minutes or until the eggwhite is just set. Turn and cook for a further 30 seconds or until just set. Transfer to a plate.
2. Spread bread with the mustard and top with cheese. Top with tomato, spinach, egg and remaining bread. Spread the outside of each sandwich lightly with canola spread.
3. Heat a large non-stick frying pan over high heat. Add the sandwiches and cook, gently pressing down with an egg flip, for 2 minutes each side or until bread is toasted and sandwiches are hot. Remove from heat.
Points value per serve: 6 1/2