Leek and Spinach Creamed Vegetables

Ingredients

• 500 g leeks
• 500 g spinach
• 1 red bell pepper
• 2 tbsp butter
• 1 tbsp flour
• 250 ml vegetable broth
• 125 ml whipping cream
• Salt
• pepper (ground)
• nutmeg
• 4 eggs

Instructions

1. 1.

   Clean the leeks, split lengthwise, wash and slice thinly.

2. 2.

   Wash the spinach, remove stems, roughly chop.

3. 3.

   Wash the bell pepper, trim, halve, deseed, cut off white membranes, dice into small diamonds.

4. 4.

   Heat butter in a wide pot, add peppers and leeks, sauté for about 3 minutes, then add spinach and cover to wilt.

5. 5.

   Dust the vegetables with flour, stir, cook for about 2 minutes, pour in broth and cream, bring to a boil and simmer for about 7 minutes, season with salt, pepper and nutmeg.

6. 6.

   Meanwhile, poach the eggs for about 6-7 minutes until soft‑set, halve lengthwise and arrange on top of the vegetables.