1. Heat a large pan over medium heat, and once hot add butter.
2. Once the butter has melted, add the leeks and cook for 15 to 20 minutes, stirring periodically until the leeks are slightly caramelized.
3. After that time, add in parsley, spinach, thyme, garlic, salt, and pepper and cook for another 5 to 8 minutes, until the spinach has fully wilted.
4. Then, make room in the vegetable mixture for the eggs with the back of a large spoon, and crack the eggs into the divot.
5. Sprinkle salt and pepper on the eggs, along with the feta, cover the pan, and let the eggs cook and the feta melt for 5 to 8 minutes.
6. After that time, remove the pan from heat, serve right away alongside the toast, and enjoy!
