Baked eggs with creamy leeks

Ingredients:  

225g small leeks, thinly sliced
5-6 tbsp cream
4 small eggs
1 tbsp butter

Preheat the oven to 190 degrees. Generously butter the base and sides of four ramekins

Melt the butter in a frying pan and cook the leeks over a medium heat, stirring frequent, for 3-5 minutes, until softened and translucent, but now browned

Add 3 tbsp of the cream and cook over a low heat for 5 minutes, until the leeks are soft and the cream has thickened a little. Season to taste.

Place the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon over the remaining cream and season.

Pour boiling water into the roasting pan to come about halfway up the sides of the ramekins. Transfer the pan to the oven and bake in the preheated oven for about 10 minutes, until just set. Serve piping hot.