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.
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.