Melt butter in a small saucepan and gently cook leeks until soft, 10 to 15 minutes. Divide between 4 ramekins and cool.
Break an egg into each dish; season with salt and pepper. Top each dish with a dollop of soured cream and a sprinkling of cheese. Place the ramekins in a roasting dish with 2.5cm (1 inch) water poured round.
Bake in the preheated oven until eggs are set, about 10 minutes.
I made this for a light lunch for me and my 11-month old daughter. I didn't have soured cream or parmesan, so I used Greek yoghurt and mild cheddar, and it was good. I will definitely do this again.
31 May 2013