3 tablespoon Butter
4 medium leeks white part only
2 tablespoon butter
20 beaten to blend egg
8 oz cream cheese, cut into small pieces
1 tablespoon minced mint or 1 tsp, dried mint, crumbled.
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, mint, salt and 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.
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