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1
Cut the leek lengthwise, then crosswise into 1/2-inch slices.
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2
Place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.
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3
Let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
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4
Preheat the oven to 400 degrees.
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5
Boil a kettle of water.
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6
Have ready eight 8-ounce ramekins or wide-mouth glass canning jars (without lids), and a roasting pan large enough to hold them in a single layer.
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7
Bring a pot of salted water to a boil over high heat.
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8
Add the leeks and cook for 3 minutes, until softened.
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9
Drain and rinse them under cold running water until cooled.
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10
Use your hands to squeeze all of the water from the leeks and place them in a medium bowl to yield about 1/2 cup.
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11
Add the Gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
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12
Divide the bacon filling evenly among 4 ramekins each.
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13
Crack 2 raw eggs in each ramekin.
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14
Spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed.
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15
Season each ramekin lightly with salt and pepper.
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16
Place the ramekins in the roasting pan.
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17
Transfer the pan with the ramekins to the middle rack of the oven.
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18
Pour in enough of the boiled water to come one-third of the way up the sides of the ramekins.
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19
Bake for 11 to 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
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20
Serve immediately, with crispy buttery mouillettes on the side.
