welsh coddled eggs

WELSH CODDLED EGGS
Ingreds:
I leek, cleaned and finely sliced
80ml cream, plus extra
1 t freshly ground nutmeg
2 large eggs
bread for toasting
butter
cracked pepper
fine sea salt

preheat oven to 190 degrees

saute the leek in the frypan with a little butter, the cream and nutmeg (reserving ¼ for the top). while this is cooking lightly grease the two ramekin ishes with a little butter. when the leek is very soft and the cream has reduced, spoon the mix evenly into the ramekin dishes until 2/3 full. crack an egg into each dish over the leek mixture and drizzle a little extra cream on top. place the ramekins into a baking dish containing water ¾ of the way up the side of the dishes and bake in the oven until the egg whites are set and the yolks are soft. garnish with a grated nutmeg and enjoy dipping buttered toast into eggy goodness.