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Ingredients
- 2 leeks, trimmed
- 2 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, finely grated
- 400g frozen peas
- 300g baby spinach
- 1 litre hot chicken or vegetable stock
- Sea salt and black pepper
- 4 thick slices sourdough bread
- Butter for spreading
- 1 tbsp Dijon mustard
- 4 free-range eggs
- 4 slices good ham or prosciutto
Method
Finely slice leeks and wash in cold water if gritty. Drain and pat dry. Heat butter and one tablespoon of oil in a pan and cook leeks for about 10 minutes until soft, without browning. Add garlic, peas and spinach and toss until well-coated. Add hot stock and bring to the boil. Simmer for 10 minutes, season well, then puree three-quarters of it, in batches, in a blender.
Return to pan and heat through. Grill or toast bread, butter it, then spread with mustard and keep warm. Heat remaining oil in a fry pan and fry eggs to your liking. Top toast with a slice of ham, a fried egg, sea salt and pepper. Serve soup in warm bowls, float the toast on top and serve.
