Difficulty: Easy - for beginners
1 Tbs butter
8 oz small leeks, sliced thin
6 Tbs whipping cream
4 large eggs
Preheat oven to 375.
Generously grease the bottoms and sides of four ramekins.
Melt the butter in a skillet over medium heat. Add the leeks and cook cook until they are softened and translucent but not browned (about 5 minutes).
Add 3 Tbs cream to the leeks and cook for another 5 minutes until the leeks are tender and the cream thickened. Season to taste with salt and pepper.
Divide the leeks among the ramekins. Break an egg into each. Top with the remaining cream.
Place the ramekins in a roasting pan. Pour boiling water into the pan (making a bath that comes about halfway up the outside of the ramekins).
Bake in the preheated oven for about 10 minutes (until eggs set).