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.
Jennifer’s Creamed Leeks & Poached Eggs on Toast
Jennifer John
Effort:
Complexity:
Cost:
Serves: 2
Prep time: 5 mins
Cook time: 5 mins
Ingredients:
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
Method:
- 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.
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.
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