1 Tbs butter
1/4 cup sliced leek, light green and white parts only
2 sprigs thyme roughly chopped
2 sprigs parsley roughly chopped
1 large fresh farm egg
2 Tbs half and half
Salt, pepper
Toasted bread slice
Set rack in middle of oven and set for 400.
In a small saute pan, melt the butter and saute the leek, a dash of water and salt until the leek is tender.
Add the herbs and transfer to a 6 inch cazuela or ramekin, covering the bottom with the contents of the saute pan.
Crack the egg into the middle of the dish.
Add enough half and half to barely cover the white.
Sprinkle with salt and pepper.
Cook until white is set (about 8-12 minutes).
Serve with toast.
