Soft Scrambled Eggs and Creamy Leeks

Lately, I've been craving comforting foods, ones that require a few simple ingredients and fill the kitchen with homeyness.  This particular meal, from The Sprouted Kitchen, is perfection.  Leeks, the most beautiful and sensual of the onion family (mostly because they don't make me cry!), are combined with butter and a bit of cream until they reach the consistency of silk.  Eggs are scrambled softly and slowly in a cast iron skillet.  Both are put on a plate, and are delicious when served half-and-half on the same fork.
If possible, watch your determined husband create two baguettes out of thin air and serve this meal with  the fruits of his labor.  The only thing that smells better than caramelized, buttery leeks in the kitchen is freshly baked bread.
Oh!  And this meal is equally delicious when served for breakfast.  Just throwing it out there.

Soft Scrambled Eggs and Creamy Leeks (from The Sprouted Kitchen, Sara Forte, 2012)
Modified for a late-night dinner for two people who had a massive lunch; just multiply as needed depending on your own hunger
3 eggs
5 Tbsp. heavy cream
2 Tbsp. butter
Salt and pepper to taste
4 leeks, cleaned, halved, and sliced into thick half-moons

1. Heat 1 Tbsp. butter in cast iron skillet over medium-high.  Add leeks and cook, stirring occasionally, until golden brown.  Stir in 3 Tbsp. cream, and continue cooking until all liquid is absorbed.  Divide between two plates.
2. Whip eggs with remaining cream until light in color.  Add some salt and pepper.
3. Melt 1 Tbsp. butter in cast iron skillet over medium heat, and add eggs.  Allow eggs to set on the bottom, then use a wooden spoon to pull in uncooked portion to the middle.  Keep doing this until all eggs are set, then immediately put onto plate with leeks.
4. Enjoy!