This a basic technique for oeufs en cocotte, also known as shirred or baked eggs. This time around the eggs are paired with succulent leeks, frizzled Jamón Ibérico, and a delicate veil of Manchego, but options abound. Consider crisped chorizo out of its casing, lardons, or cubed country ham. Roasted tomatoes or wilted greens would be a fine replacement for the leeks, or an addition, as would cooked potatoes or rounds of toast nestled at the bottom of the dish. And, any melting cheese is appropriate — comté and gruyère are some favourites. A note for the cream: there needs to be enough to blanket the surface of the eggs, so the specific amount will depend on the dimensions of your chosen dish.
Brown rice variation: