6 Medium eggs
350ml (12fl oz) double cream
grated nutmeg
75g (2.5oz) freshly grated parmesan
- Remove the green tops from the leeks and, cutting lengthways, split the white stems halfway through. Cut the stems crosswise into logs 2cm (.75in) long and wash in running water, ensuring there is no trace of grit left.
- Drain and then put in a large pan of salted boiling water for three minutes - they should be half cooked and still slightly hard.
- Drain them again and spread them in a gratin dish that can be put on a direct heat.
- Dry the leeks a little on a good flame, then pour in the cream. Season it with salt, black pepper and a hint of nutmeg and bring to the boil.
- Simmer briefly until the cream has thickened; remove from the stove.
- Sprinkle the parmesan over the leeks, then place under a hot grill for a few moments until the surface turns golden brown.
- A delightfully tasty snack.
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