Ham and Eggs with Bechamel and Leeks
Cut the leek lengthwise, rinse, pat dry, and slice diagonally into 6 cm (approximately 2 1/2 inch) long pieces. Coarsely chop the peppercorns. Hardboil the eggs for 7 minutes. Remove and cool. Heat 1 tablespoon of the butter in a small saucepan. Stir in the flour and cook until a smooth paste is formed. Whisk in the milk and cream, and simmer until thickened, about 10 minutes. Season with salt, pepper and nutmeg to taste. Stir in the orange zest.
Melt the remaining butter in a skillet. Sprinkle in the sugar and stir until dissolved. Stir in the orange juice. Add the leeks and peppercorns, and simmer covered until the leeks are soft, about 8 minutes. To serve, divide the leek mixture, eggs, bechamel and ham between plates.