Preheat oven to 450 degree F. Quarter eggs lengthwise. Arrange in a single layer in a 1-1/2 to 2-quart round or oval au gratin dish or 10-inch round quiche dish; set aside.

Remove green portion from leeks. Halve leeks lengthwise. Wash thoroughly; pat dry. Remove roots from leeks; cut leeks lengthwise into thin strips (you should have about 5 cups.) Heat 4 tablespoons of the butter in a large skillet over medium heat; add leek strips. Cook leeks until tender, stirring occasionally. Spoon leeks over eggs in dish.

Melt remaining 2 tablespoons butter in skillet; whisk in flour. Add milk; cook until thickened and bubbly, whisking to make smooth. Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and cayenne pepper. Season to taste with salt and ground black pepper. Pour sauce over the leeks and eggs in dish. Sprinkle with remaining 1/4 cup white cheddar cheese. Bake, uncovered, about 10 minutes or until edges are bubbly and top begins to brown. Makes: 8 to 10 servings

Place 8 eggs in a single layer in a 2-quart saucepan. Add enough cold water to come 1 inch above the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles.) Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.