15g Butter

225g Small Leeks, thinly sliced

6tbsp Whipping Cream

Freshly Grated Nutmeg

4 Small/Medium Eggs

A Few Sage Leaves

Sunflower Oil

Salt & Ground Black Pepper

This simple but elegant starter can also be made with other vegetables such as spinach purée or Ratatouille. It is perfect for last-minute entertaining or quick dining.

  1. Preheat the oven to 190ºC/375ºF/Gas 5. Generously butter the base and sides of four ramekins.
  2. Melt the butter in a frying pan and cook the leeks for 3-5 minutes over a medium heat, stirring frequently, until softened but not browned.
  3. Add 45ml/3 tbsp of the cream and cook over a gentle heat for 5 minutes until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg.
  4. Place the ramekins in a small roasting tin and divide the leeks among them. Break an egg into each, spoon over the remaining cream, and season.
  5. Pour boiling water into the tin to come about halfway up the sides of the dishes. Transfer the tin to the oven and bake for about 10 minutes, until just set.
  6. While the eggs are baking, fry the sage leaves in a little oil until crisp and scatter over the top of the eggs to serve.

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