Buttery eggs and leeks

Even without the cream, you'll find this combination of silky scrambled  eggs  and  leeks  to  be  a  luxuriously  satisfying meal.

• Trim  the darker green  tops off  the  leeks and slice  the lighter green/white bottom section in half lengthwise. Rinse each leek well, then slice crosswise into thin strips.
• Melt 2  tablespoons of butter  in a  skillet over medium- low  heat  and  add  the  leeks,  sautéing  gently  for  a  few minutes before putting a lid on the pan and letting the leeks cook for 8-10 minutes until very soft. Keep the heat low and stir  occasionally;  a  little  browning  is  okay,  but mostly  you just want the leeks to get soft.
• While  the  leeks  are  cooking,  whisk  the  eggs  with  1 tablespoon of cream and a pinch of salt and pepper. Warm the  remaining  tablespoon of butter  in a pan over  low heat then  add  the  eggs. Keep  the  heat  low  and  stir  the  eggs constantly as  they cook so  they don't brown and become too firm. When the eggs are cooked but still a bit loose and soft, remove from heat and divide on two plates.
• Stir  remaining  2  tablespoons  of  cream  into  the  leeks and  season  with  salt  if  needed.  Spoon  leeks  over scrambled eggs and garnish with crumbled bacon.