Cut the broccoli into florets and thickly slice the stems and the leeks. Put the broccoli in the top of a steamer, cook for 3 minutes, add the leeks and cook for another 2 minutes.
Mix together the lemon juice, oil, honey, capers and tarragon in a salad bowl and season to taste.
Shell and roughly chop the eggs.
Add the broccoli and leeks to the dressing, toss together and sprinkle with the chopped eggs. Garnish with tarragon sprigs, if liked, and serve warm with extra thickly sliced wholemeal bread.