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Jennifer’s Creamed Leeks & Poached Eggs on Toast

Jennifer John


Serves: 2

Prep time: 5 mins

Cook time: 5 mins


1 tbsp olive oil

2 leeks, trimmed, washed and sliced

100g half fat crème friache

Pinch ground nutmeg

100g spinach

2 medium eggs

2 slices (sourdough) bread, toasted

Veg Portions / Serving: 1


Kitchen Ninja


  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.

Kids in the kitchen:

Have older kids help you with adding the ingredients to the pan very carefully and microwaving the spinach. Younger ones can wash the spinach and place it in the microwave-safe bowl and cover – they can even push the buttons. Get them to help you serve it up, too.

Jennifer John

Jennifer John, a trained home economist and a member of the Guild of Food Writers has been working with the Discover Great Veg campaign for many years, including, developing recipes.

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