Flamiche

Instructions

1. 1
   Melt the butter in a pan over medium-low heat and toss in the sliced leeks. Sweat them gently for 10-12 minutes until completely soft, translucent, and melted down, preventing them from taking on color.
2. 2
   In a separate dry skillet, fry the bacon lardons until crisp. Drain them thoroughly on paper towels to discard residual grease.
3. 3
   In a mixing bowl, combine the soft leeks, crisp bacon, and heavy crème fraîche. Season with a light touch of salt, plenty of cracked black pepper, and a grating of fresh nutmeg. (Optionally, fold the left-over egg whites into this cream to give the base a soufflé-like structure).
4. 4
   Preheat your oven to 200°C (400°F) using the convection or top-grill setting.
5. 5
   Divide the creamy leek and bacon mixture equally between two individual white ceramic gratin dishes, filling them up to three-quarters full.
6. 6
   Layer the slabs of Maroilles cheese across the top, ensuring it covers the filling completely from edge to edge to lock in the underlying steam.
7. 7
   Place the ramekins into the hot oven and bake for 12-15 minutes, until the cheese deflates into a bubbling, molten sheet characterized by the gorgeous blistered dark-brown patches seen in `flamiche.png`.
8. 8
   Carefully slide the dishes out. Using the back of a teaspoon, create a small indentation in the center of the molten cheese and gently drop a raw egg yolk into each hollow.
9. 9
   Return the ramekins to the oven for a final 2 to 3 minutes. Watch closely: the yolk should heat through and look glossy, but remain fully liquid inside.
10. 10
    Remove from the oven and instantly dust with the finely minced parsley or chives so the oils aromaticize in the intense heat.
11. 11
    Serve immediately placed on protective wooden boards, warning guests of the bubbling temperature—just like the rising steam in the photograph shows—alongside crusty artisan bread slices for dipping.