Baked Eggs with Creamy Leeks

1 T. butter

2 tsp. minced garlic

2 C. leeks, thinly sliced and rinsed

8 T. light cream

1 tsp. freshly grated nutmeg

1 tsp. dried marjoram or rubbed sage

Salt and freshly ground black pepper to taste

4 large eggs

 

Preheat the oven to 375 F.  Generously spray the base and sides of 4 ramekins and set aside.  Melt the butter in a skillet and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent, about 4 minutes.  Reduce heat to low for a minute before adding half of the cream.  Stir in nutmeg and a pinch each of salt and pepper.  Continue cooking and stirring until mixture has thickened and leeks are soft, about another 4 minutes. Place the ramekins in a small roasting pan and divide the leek mixture evenly among them.  Carefully break an egg in each and spoon over a T. of the remaining cream.  Sprinkle with dried herbs, salt and pepper. Put roasting pan on oven rack and then pour boiling water into the pan to come up about halfway on the sides of the ramekins.  Carefully push pan into the center of the oven and bake for about 15 minutes, just until the eggs are set. Serve straight from the oven with a crusty roll.