Melt the butter or heat the oil in a large skillet. Add the leek and saute until tender, about 3 to 5 minutes.
Add the spinach and pea tendrils. Stir gently and cook until slightly wilted. Season to taste with salt and pepper.
Move the mixture in the pan to create wells for the eggs. Crack an egg into each well. Add salt and pepper as desired and cover until desired doneness, 3 to 6 minutes.
Notes
Nutritional values are approximate and based on ¼ the recipe.