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1
Heat the oven to 500F. If you have a pizza stone, move it to the oven a full hour before cooking, to heat up. If you are using a baking sheet, move it to the oven 30 minutes before cooking. Either way, you want to cook the pizza at the base of the oven.
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2
Stack up your bacon, and cut it into lardons (or little matchsticks). Heat a wide pan (cast iron, if you've got one) over medium heat. When it's warm, add the bacon. Cook the lardons until they are half-way to crispy, about 5 minutes. (The bacon will cook more in the oven, so don't overdo it on the stovetop.) Move the bacon to a paper towel-lined plate to drain.
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3
Quarter and clean the leeks. Slice the white/light green parts thinly. Once the bacon is out of the pan, you can add the leeks to it; the bacon fat will serve as a lovely lubricant. Cook the leeks until translucent, 5-10 minutes. Stir in a pinch of salt, and the lemon juice.
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4
Finely grate the cheese, and zest the lemon.
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5
It's time to build the pizza: spread on the creme fraiche. Next, evenly scatter the lardons and leeks over the face of the pizza. Distribute the grated cheese, the lemon zest, and the red pepper flakes.
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6
Just before moving the pizza to the oven, crack on the egg(s). (1 egg per personal pizza, or up to 3 eggs on a large.)
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7
Cook the pizza for 3-5 minutes, or until it's bubbling and the crust is just past golden brown. Remove it from the oven, and serve right away, very hot.
