Baked Eggs with Leeks, Tomatoes and Prosciutto – M

1 large leek (or 2 small) sliced up in thin slices
4 tbsp of whipping cream
6 eggs
12 cherry tomatoes
2 slices of prosciutto chopped up
1/4 cup Parmesan cheese
1 tbsp butter
salt and pepper to taste
parsley for garnish.

1. Preheat oven to 350 F degrees.

2. Butter the ramekins.

3. Saute the leeks in the butter for 3 to 5 minutes.

4. Divide the leeks among the two ramekins. Crack and egg in each ramekin, add 1 tbsp of whipping cream in each and grate some Parmesan cheese over the egg.

5. Add 1 slice of the prosciutto to each ramekin, crack another egg, add some tomatoes, and more Parmesan cheese.

6. Crack the last egg in each ramekin, add the tomatoes, Parmesan cheese and parsley.

7. Season with salt and pepper.