Sourdough with Creamed Leeks & Poached Eggs

Serves: 2

You will need

1 tbsp olive oil
2 Leeks, trimmed, washed and sliced (350g)
100g half fat crème friache
Pinch ground nutmeg
100g Spinach
2 medium eggs
2 slices sourdough bread, toasted



Directions

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.

Cooks tip

Try using wholemeal toast instead of sourdough. For an extra treat, top the toast with some smoked salmon before adding the leeks.



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter