Sourdough with Creamed Leeks and Poached Eggs

PREP: 5 Minutes
COOK: 5 Minutes
Skill Level: Easy
Picture of Sourdough with Creamed Leeks and Poached Eggs

Nutrition Info (Per Serving)

374 kcal Energy
26g Carbohydrate
17g Protein
7g (of which Sugar)
21g Fat
8g Fibre
7.5g (of which Saturated Fat)
0.9g Salt


  • 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


  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.

Cooking Tips

Try using wholemeal toast instead of sourdough. For an extra treat, top the toast with some smoked salmon before adding the leeks.

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