One that my late Devonshire Granny used to make us for afternoon tea.
slice up your leeks, as many as you like and sweat them down in a good dollop of butter. Once soft, leave to go cold. Line a flan dish or high sided plate with shortcrust pastry and spread the squishy leeks over the base. Season with lashings of salt and pepper, then make a few 'dips' in the leeks, like little ponds, and carefully break in an egg into each dimple, again, as many as you like, the end result being the whole of the top of the pasty will be covered in egg white. Bake in a moderate oven until the eggs are as set as you like them.
Sorry it's a bit vague, but Grandma didn't write her recipes down, they were just verbally passed on, and being of old devon stock, it was as much butter and cream as you can possibly manage! ;D
