Breton eggs in a bed of leek and smoked pork

Ingredients for 5 servings:

• 1 kg leek
• 500 g smoked pork
• 250 g mushrooms, fresh
• 10 eggs
• 100 ml cream
• 200 ml dry white wine
• 1 tbsp, heaped processed cheese
• 80 g butter
• 80 g flour
• 500 ml vegetable stock
• 1 clove(s) garlic
• salt and pepper
• curry powder
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and wash the leek and cut into 1 cm slices. Dice the smoked pork into thumbnail-sized cubes and clean and quarter the mushrooms. Boil the eggs for 7-8 minutes, peel them, and halve them lengthwise. Fill a measuring jug with vegetable stock, processed cheese, wine, and cream and mix. In a large pan, brown the smoked pork cubes all over in hot oil. If you have a large oval hotplate, the lid of a goose roaster is also ideal for cooking. Add the leek and mushrooms and cook until the water has evaporated. Stir in the butter and slowly sweat the flour. Slowly stir in the liquid from the measuring jug, press in the garlic cloves, and bring back to a boil. Season with salt, pepper, curry powder, and grated nutmeg. Place the halved eggs on top. Serve with rice or potatoes.