- 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.
- Place the spinach in a bowl, cover with clingfilm and microwave on high for 1-2 minutes until just wilted.
- Poach the eggs in boiling water for 2-3 minutes according to taste.
- Place the spinach on the toast, spoon over the creamed leeks and top with the poached eggs. Season with black pepper and serve.