ingredients
serves 4
1 tbsp butter, plus extra for greasing
about 2 cups, small leeks, thinly sliced
5 - 6 tbsp whipping cream
freshly grated nutmeg
4 eggs
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C/375°F. Generously butter the base and sides of four ramekins or individual souffle dishes.
2. Melt the butter in a small skillet and cook the leeks over a medium heat, stirring frequently, until softened but not browned.
3. Add 3 tbsp of the whipping cream and cook over a gentle heat for about 5 minutes until the leeks are very soft and the cream has thickened a little. Add plenty of salt, freshly ground black pepper and nutmeg to the skillet, to season.
4. Arrange the ramekins or souffle dishes in a small roasting tin and divide the leeks among them. Break an egg into each, spoon 1 - 2 tsp of the remaining cream over each egg and season lightly.
5. Pour boiling water into the baking dish to come halfway up the sides of the ramekins or souffle dishes.
6. Bake in the preheated oven for about 10 minutes, until the egg whites are set and the yolks are still quite soft, or a little longer if you prefer your eggs more well cooked.
