Melt the butter in a saucepan. Add the
leeks and cook, stirring, for 1 minute. Cover with a lid, reduce the
heat and cook for a further 5 minutes until softened. Season lightly.
Spoon into four ramekin dishes (custard cups). Break an egg over each
and add a spoonful of cream. Sprinkle with salt and pepper and bake in
a preheated oven at 200°C/400°F/gas mark 6 for 8-10 minutes or until
the eggs are cooked to your liking.