Categories: Cheese/eggs, French 
      Yield: 6 servings 
  
      3 tb Butter 
      4 md White part only leek 
      2 tb Butter 
     20    Beaten to blend egg 
      8 oz Cut in small pieces cream 
           -cheese 
      1 tb Minced mint 
           Salt pepper 
           Sprigs mint 
  
  Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly 
  slice leek and add, cover and cook, stirring occasionally, until soft, 
  about 20 minutes. Uncover and continue cooking, if necessary, until all 
  liquid evaporates; do not brown. Remove leek from skillet. 
   
  Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room 
  temperature cream cheese, fresh mint*, salt and freshly ground pepper and 
  cook, stirring with whisk or fork, until egg begins to set. Stir in leek 
  and cook until mixture forms soft curds. Taste and adjust seasoning. Turn 
  out onto heated platter. Garnish with fresh mint sprigs. 
   
  * Can substitute 1 tsp. dried mint, crumbled