Breton eggs

Ingredients for 4 servings:

• 125 g smoked bacon
• 2 leek(s)
• 1 tbsp flour
• 250 ml meat broth
• 125 ml white wine
• salt and pepper
• Nutmeg, freshly grated
• 8 eggs
• 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

boiled eggs in a spicy leek sauce

Boil the eggs until soft-boiled, let them cool slightly, and peel them. Set aside. Dice the bacon and thinly slice the leek. Fry the bacon in a wide saucepan, add the leek, and sauté lightly. Dust with flour, stir in the meat broth and wine, bring to a boil, and simmer for about 5 minutes, until the leek is cooked. Season with salt, pepper, and nutmeg. Stir in the crème fraîche. Add the eggs to the sauce and heat through. Serve with boiled potatoes.