Preheat oven to 400 Deg F. Place the top rack of the oven about 6” below the broiler.

Place 4 ramekins on a baking sheet and divide 2 tablespoon butter between them. Place in the preheating oven until the butter is melted. Remove from oven.

In a small skillet, melt the butter and then add the leeks. Saute until starting to caramelize, about 4 minutes. Transfer to a small bowl and add the cream cheese and all but 4 tablespoons of the smoked salmon. Season with half the salt and mix well. Divide the salmon mixture amongst the ramekins. Crack two eggs into each ramekin being careful not to break the yolks. Sprinkle the tops of the eggs with the remaining salt and pepper.

On a separate baking sheet spread the asparagus out evenly. Drizzle with olive oil and sprinkle with salt pepper and garlic powder.

Place the baking sheet with the ramekins on the top rack and the baking sheet with the asparagus on the middle. Bake for 6 minutes. Switch to broil and cook for another 4-5 minutes or until the egg whites are set.

Remove from the oven and place ramekins on dishes and divide the asparagus amongst the four plates. Sprinkle the remaining 4 tablespoons of smoked salmon over the ramekins and top with some diced chives. Serve immediately.