Ingredients
8 total- 2 tbsp extra-virgin olive oil
- 1 tsp salted butter
- 200g leeks, finely sliced
- 100g sliced kale
- 1 tsp cumin seeds
- 100g baby spinach
- 4 organic eggs
- ½ tsp chilli flakes
Method
3 stepsStep 1
Heat the oil and butter in a lidded pan. Add the leeks, kale and cumin seeds, along with some salt and pepper. Cover and cook over a medium heat for 5 mins or until the leeks are soft. Uncover and stir in the spinach, until wilted.
Step 2
Crack the eggs into separate cups or ramekins. Make 4 wells in the veg mixture and tip an egg into each. Replace the pan lid and cook for 3-5 mins, until the eggs are softly poached.
Step 3
Add a little more salt and pepper, if liked, then sprinkle over the chilli flakes and serve.