Bacon-Wrapped Hard-Boiled Eggs with Mustard Sauce

For the potatoes: Peel, rinse and slice the potatoes into lengthwise sticks. Cook in boiling salted water until fork tender, about 20 minutes.

For the bacon-wrapped eggs: Meanwhile boil the eggs until hard-boiled. Place in an ice bath to cool and peel. 

Wrap each egg with 1 bacon slice and fasten with toothpicks.

For the mustard sauce: Melt the butter in a pot. Stir in the flour to make a paste. Gradually whisk  in the broth and allow to simmer until thickened, about 10 minutes. Stir in the cream and mustard, and season with salt, pepper and sugar. 

For the leeks: Rinse and thinly slice the leeks.

For finishing: Heat the oil in a skillet. Add the eggs and cook until the bacon becomes crispy and golden. Remove and keep warm. Add the leeks to the skillet and sauté until soft.