Makes 8 wedges
2 small leeks, sliced
1 clove garlic, sliced
100g bottled marinated artichoke hearts, sliced
1 teaspoon chopped fresh tarragon
lemon juice, for drizzling
1. Heat the butter in a 20cm (8 inch) non-stick frying pan, add the leek and garlic and cook until soft. Spread evenly over the bottom of the pan.
2. Lightly beat the eggs and season with salt and black pepper. Pour the eggs into the pan and arrange the artichoke slices on top. Sprinkle with the tarragon and cook over low heat until set (this will take about 10 minutes), shaking the pan occasionally to evenly distribute the egg.
3. Place under a hot grill to lightly brown. Cut into wedges and drizzle with a little lemon juice.