Baked Eggs With Creamy Leeks

This is another of my favorite ways to eat eggs.

Thinly slice some leeks (use 1-2 leeks per egg -- I like lots of leeks). Saute the leeks in butter until tender. Add a bit of cream, salt and petter to taste. Add a pinch of ground nutmeg as well. We usually add just enough cream to coat the leeks. It shouldn't be soupy or have big puddles of cream. Spoon the creamy leeks into well-buttered ramekins. Break an egg into each ramekin, then add a spoonfull of cream on top. Sprinkle a little salt and pepper.

Bake in a water bath (the hot water should come halfway up the sides of the ramekins) at 375 F for about 10 minutes, until the whites are set but the yolks are still runny.

Warning: the ramekins are a real pain to clean afterwards, even though I butter them well.

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