Spinach & butter bean toasts with poached eggs

Step 1

Put the spinach in a colanderand pour over a kettle of justboiled water to wilt. Rinseunder the cold tap, then presswith a spoon (or squeezein your hands) to extract asmuch liquid as possible. Patdry on kitchen paper and setaside. Meanwhile, heat the oilin a large frying pan overa medium heat and gentlycook the leek for 5 minutes.

Step 2

Add the butter beans andstock to the pan with the leekand simmer for 2 minutes.Stir in the cream, lemon zestand cheese and simmer foranother 1-2 minutes. Roughlychop the spinach, add to thepan and season to taste.

Step 3

To poach the eggs, bringa small saucepan of waterto a gentle simmer. Crackin the eggs and cook for3-4 minutes, until the whitesare set. Toast the bread, thenpile the spinach and beanmixture on top. Finish withthe poached eggs, seasonthem and serve immediately