• 4 largish leeks
• 4 hard-boiled eggs
• 2 oz (56 g) butter
• ½ pint full or semi-skimmed milk
• 4 ozs cheese (grated)
• 1 teaspoon dry mustard

Method:

1. Wash the leeks well and cut into slices.
2. Heat the butter in a frying pan and, when hot, saute the leeks in it until the are just beginning to soften. Remove and transfer to an ovenproof dish.
3. Quarter the hard-boiled eggs and arrange over the top of the leeks.
4. Stir the flour into the butter in the frying pan and dradually add the milk. Cook, stirring constantly until the sauce thickens and comes to the boil.
5. Reduce heat and simmer for 5 minutes and then stir in the cheese and mustard.
6. Continue cooking until the cheese has melted and then pour over the leek and eggs.
7. Bake in the top part of a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 15 minutes until the top begins to brown.

Serves 4.