Spinach & butter bean toasts with poached eggs

Put the spinach in a colander and pour over a kettle of justboiled water to wilt. Rinse under the cold tap, then press with a spoon (or squeeze in your hands) to extract as much liquid as possible. Pat dry on kitchen paper and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the leek for 5 minutes.

Add the butter beans and stock to the pan with the leek and simmer for 2 minutes. Stir in the cream, lemon zest and cheese and simmer for another 1-2 minutes. Roughly chop the spinach, add to the pan and season to taste.

To poach the eggs, bring a small saucepan of water to a gentle simmer. Crack in the eggs and cook for 3-4 minutes, until the whites are set. Toast the bread, then pile the spinach and bean mixture on top. Finish with the poached eggs, season them and serve immediately