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Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter and season.
Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it has wilted into the melted butter. Toast the bread and warm two plates.
Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.