Bart's Recipes
Slice the leeks into half-centimeter rings and rinse them thoroughly in a colander under cold running water. There is almost always sand between the layers, which only washes out when the rings are separated. Drain well and shake off most of the water.
Melt the butter with the olive oil in a frying pan over low heat. Add the leeks with a pinch of salt, cover the pan, and braise for fifteen minutes, stirring occasionally. Low heat and a lid are essential here: leeks contain a lot of water, and over high heat, the outside will burn while the core remains sharp and fibrous. This way, they break down into a sweet, almost creamy mixture.
Stir in the crème fraîche, mustard, nutmeg, and black pepper, and spread the leeks over the bottom of the pan. Make three small wells in the mixture with a spoon.
Crack an egg into each well, season with salt and pepper, and grate the aged cheese over the top. Replace the lid and let the eggs set over low heat for six to eight minutes, until the whites are just opaque and the yolks are still runny.
Sprinkle with thyme leaves and eat straight from the pan. Three eggs with cheese provide over twenty-five grams of protein, while the leeks add barely any carbohydrates.
