INGREDIENTS

2 tablespoons of olive oil
1 knob of organic butter
1 small leek, halved, rinsed, and thinly sliced
2 handfuls of spinach leaves
2 handfuls of kale leaves, stripped from the stalk and roughly chopped
200ml of organic double cream
2 Stonegate Estate Organic eggs
A small handful of breadcrumbs
A scattering of grated hard cheese, such as Parmesan
Sea salt and freshly ground black pepper

METHOD

Bring a pan of salted water to the boil and add the kale and spinach. Cook for 2-3 minutes or until the kale is tender. Drain and when cool enough to handle, squeeze out the excess liquid from the greens, roughly chop and set aside.

Place a smallish, ovenproof pan or dish over a medium/high heat. Add the 1 tablespoon of olive oil and the butter and when it’s bubbling away, add the sliced leek and a little salt and pepper. Sauté the leek for 4 to 5 minutes, stirring regularly. Add the cooked kale and spinach leaves to the pan. Give everything a good stir, then pour in the cream. Bring the creamy greens up to a simmer, stirring regularly. Season lightly and continue to cook until the cream has thickened slightly, and you have a delicious tasting sauce.

At this point, carefully crack in the eggs, one at a time. Season them lightly, scatter a sprinkling of breadcrumbs over the top, trickle with the remaining olive oil, then place the whole pan in the oven for 5 minutes to bake. Keep an eye on the eggs as they are cooking, it might be that your oven is particularly efficient, and the eggs are ready a bit sooner.

Either way, once they are done, whip the pan out the oven and bring to the table, with a few slices of crunchy buttered toast.

Note – You can easily make individual versions of this recipe by dividing the creamy greens between two smaller dishes and cracking 1 egg in each.