1 tbsp olive oil
2 Leeks, trimmed, washed and sliced (350g)
100g half fat crème friache
Pinch ground nutmeg
2 medium eggs
2 slices sourdough bread, toasted
1 Heat the oil in a frying pan and fry the leeks for 5 minutes, stir in the crème fraiche, a pinch of nutmeg and seasoning.
2 Place the spinach in a bowl, cover with clingfilm and microwave on high for 1-2 minutes until just wilted.
3 Poach the eggs in boiling water for 2-3 minutes according to taste.
4 Place the spinach on the toast, spoon over the creamed leeks and top with the poached eggs. Season with black pepper and serve.
Try using wholemeal toast instead of sourdough. For an extra treat, top the toast with some smoked salmon before adding the leeks.