1 Tablespoon Unsalted Butter, plus a little extra for greasing
8oz. Leeks, white parts only, sliced thin
4-6 Tablespoons Heavy Cream
Fresh Grated Nutmeg, to taste
4 Fresh Eggs
Kosher Salt & Fresh Ground Pepper to taste

Preheat oven to 350°. Heat up a teapot full of water.

Brush a light coating of melted butter inside each of four ¾ cup ramekins.

In a small sauté pan sweat the leeks in melted butter over medium-low heat until soft, stirring often.

Pour in 3 tablespoons of heavy cream and cook until the leeks are very soft and the cream has thickened. Season this with nutmeg, salt and pepper to taste.

Dived the leek/cream mixture into the four ramekins evenly, and make a little nest in the center using a spoon. Break an egg into the center of each of these nests. Pour just enough of the left over cream around the yolk to slightly cover the sides and then season lightly with salt & pepper.

Place the ramekins into a baking pan or dish large enough to hold them without crowding them. Pour in enough hot water into the pan to bring the level up to just below where the eggs top off in the ramekins.

Bake in your oven for 10 – 20 minutes, depending on how soft you want your egg yolks.

Serve garnished with a couple of small sage leaves.

This recipe is adapted from the book Slow Cooker First Courses & Light Meals.