The jerky softens in the leek butter and releases its flavour into the eggs.

Serves 2. 

What you will need

•  50ml extra virgin olive oil

•  40g butter

•  200g leeks, finely sliced

•  1 tsp toasted cumin seeds

•  40g Beef Crumble or any Mason's Meats jerky, finely sliced

•  100g baby spinach

•  4 large eggs

•  ½ tsp smoked chilli flakes

•  Flaked sea salt and black pepper

Method

1.  Heat the olive oil and butter in a casserole over medium heat.

2.  Add the leeks and cumin seeds with a pinch of salt and cook with the lid on for 5–7 minutes until soft.

3.  Add the sliced beef jerky and cook for another 2 minutes so it softens and perfumes the butter.

4.  Stir in the spinach until wilted.

5.  Make four wells and crack in the eggs. Replace the lid and cook until softly set.

6.  Finish with chilli flakes and black pepper.

Tip: Jerky works best if sliced very thinly so it rehydrates in the pan.

Watch the video here. 

By Sat Bains