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.