Ingredients

• 1 tbsp olive oil
• ½ leek
• finely chopped
• 1 garlic clove
• chopped
• 2 tbsp double cream
• salt and freshly ground black pepper
• 2 slices ciabatta
• drizzled with olive oil
• 2 rashers streaky bacon
• 2 free-range eggs
• 55g/2oz broccoli
• cut into florets and cooked until tender

Directions

• Heat the olive oil in a frying pan
• add the leek and garlic and fry for 3-4 minutes
• or until softened.
• Add the cream and season well with salt and freshly ground black pepper and simmer for one minute.
• Heat a griddle pan until smoking. Add the ciabatta and griddle for two minutes each side
• or until nicely toasted.
• Add the bacon to the griddle pan and cook for two minutes on each side
• or until golden-brown and cooked through.
• Crack two eggs into a pan of simmering water. Poach the eggs for 3-4 minutes
• or until cooked to your liking
• then scoop out with a slotted spoon and set aside.
• To serve
• place the chargrilled ciabatta onto a plate
• top with leek mixture
• then place the poached eggs on top. Garnish with the bacon and cooked broccoli.