Vegetable soup and egg toasts

Peel the carrots and potatoes. Cut them into small cubes. Wash the leek and slice it into thin rounds, keeping the green part if you like. Drain well.

Heat the oil in the saucepan over medium heat. Add the carrots and potatoes and cook for 3 min, stirring. Add the leek and cook for another 2 min.

Cover the vegetables with cold water (about 500 ml). Add a pinch of salt. Bring to a boil, then lower the heat and let it simmer, covered, for 20 min.

While the soup cooks, cut the bread into two thick slices. Toast them dry in the nonstick skillet over medium heat until golden on both sides.

In the same skillet, crack the eggs and cook them over low heat with a lid on for 3 min, for creamy yolks. Season lightly with salt and pepper.

Taste the vegetables: they should be tender. Drain off some of the liquid, keeping a little cooking water just in case. Roughly blend half the soup for a creamy texture.

Divide the soup between two bowls. Set a toast on each plate and top it with an egg. Finish with plenty of pepper.