1/ Sauté leeks and garlic in olive oil in a large heavy-based pan (add chilli flakes, if using).
2/ Add asparagus and sauté for one minute. Add peas and sauté for another minute. Stir in the baby spinach until just wilted.
3/ Make four wells in the vegetable mixture. Crack an egg into each well. Place the lid on the pan and cook for a couple more minutes, until eggs are cooked through.
4/Serve immediately with some pieces of trout (optional) and a squeeze of lemon juice.