Poached Chicken and Spring Vegetable Broth

Ingredients

• 60 ml (¼ cup) olive oil
• 1 leek, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, finely chopped
• 1.25 litres (5 cups) chicken stock
• 3 skinless chicken breast fillets
• 1 bunch asparagus, cut into 2cm lengths
• 60 gm sugar snap peas, trimmed
• 150 gm frozen peas
• 3 eggs
• 100 ml lemon juice