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
Cook’s tip
Swap the butter beans for canned cannellini or haricot beans. The leftover cream can go into summer soups, sauces and desserts.