Breton Eggs

Summary

Ingredients

• 125 g pork belly, smoked
• 2 leeks
• 1 tablespoon flour
• 250 ml meat broth
• 125 ml white wine
• salt and pepper
• Nutmeg, grated
• 8 egg (s)
• 2 tablespoon crème fraîche

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Instructions

1. Boil the eggs until waxy, let them cool down a little and peel them. Put aside. Cut the bacon into cubes, thinly slice the leek sticks.
2. Leave the bacon in a large saucepan, add the leek and sweat a little. Dust with flour, add the meat stock and wine while stirring, bring to the boil and simmer for about 5 minutes, until the leek is cooked. Season with salt, pepper and nutmeg. Put in the crème fraîche. Put the eggs in the sauce and warm them up.
3. Serve with boiled potatoes.