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6 ounces slab bacon, rind removed, cut into 1 x 1/4 x 1/4-inch pieces
1 tablespoon olive oil
5 large leeks (1 1/4 pounds), white part only, well rinsed and cut into 1/4-inch rounds
2 small onions, peeled, cut in half lengthwise and then crosswise into thin slices
Sea salt and freshly ground black pepper
2 tablespoons all-purpose flour
3 cups (750 ml) simple, hearty red wine, such as a Bergerac or Côtes du Rhône
1 bay leaf
4 large eggs
1/2 cup (loosely packed) flat-leaf parsley leaves (optional)
Sauté the bacon in a large, deep, heavy sauté pan over medium-high heat until it is lightly golden.
Remove the bacon from the pan with a slotted spoon and set it aside on unprinted brown paper bags to drain. Drain
any fat that remains in the pan and add the goose fat. Add the leeks and the onions, season with salt and pepper
to taste, and cook, stirring occasionally, until the vegetables soften and turn limp, 5 to 7 minutes.
Before you start this step, review "Flambéing," below. Sprinkle the flour over the vegetables and stir so they are
coated with it as evenly as possible. Then continue to cook, stirring, for at least 2 minutes, until the flour is
cooked and begins to turn golden. Stir in the wine and the bay leaf and bring to a boil, then remove from the heat.
Flame the wine to remove any alcohol by lighting a long kitchen match and passing it over the surface (be prepared
to quickly pull back your hand). The flame will die down quickly. Return the skillet to medium heat, and simmer
gently, stirring occasionally, until the leeks are tender and the sauce has thickened slightly, 45 minutes.
Stir the cooked bacon into the leeks, and adjust the seasoning. Make 4 individual wells in the leeks (which will be
slightly soupy but not really runny). Break an egg into each well. Cover, and cook until the eggs are done to your
liking: after 5 minutes the yolks will be soft; after 8 minutes they will be nearly hard through.
Meanwhile, mince the parsley if you are using it.
When the eggs are cooked, season them sparingly with salt and pepper, garnish with the parsley if desired, and serve.
Flambéing: When flambéing—that is, sprinkling a dish with brandy or other alcohol,
then igniting it with a match to burn the alcohol off—follow these safety precautions:
• Tie back your hair
• Work off the heat and away from obstructions
• Stand back from the pan and avert your face
• Use a long kitchen match
Note: While the recipe calls for 4 eggs and makes 4 ample servings, I sometimes add 2 eggs and stretch
it to 6 appetizer servings.