Baked Eggs With Creamy Leeks

• 1 T butter, plus extra for greasing dishes
• 2 c leeks, thinly sliced
• 5-6 T cream
• 4 eggs
• Seasoning

Preheat oven to 375°F.

Butter 4 ramekin dishes.

Melt butter in frying pan and gently cook leeks.

Add 3 T cream and cook a few minutes more and season to taste.

Divide leeks between the four ramekins and break an egg over each.

Divide remaining cream between the four dishes. Season lightly.

Place ramekins in a casserole dish and fill with boiling water to half way up sides of ramekins.

Bake till eggs are cooked.