Begin by heating a generous glug of oil in a large frying pan or shallow casserole dish. Add in the garlic, sprout tops and spinach, cooking over a medium to high heat until the leaves wilt a little. Sprinkle over the ground herbs and combine. After 2-3 minutes add in several dollops of crème fraiche, crumble in the feta and then make wells or space to add your eggs. Sprinkle over a little seasoning and cover your pan to speed up the eggs cooking. Prepare your garnishes and sprinkle over once the eggs are cooked to your preference. NOTE if adding in quails eggs add these a minute or two after you’ve added in the duck of hen eggs. The larger the egg the longer it will take to cook.