Leeks on toast with TÊTE DE MOINE cheese

1. Cut 8 slices of bread of approximately 1.5 cm thickness, toast them on one side only. Blanch the thinly sliced leeks for 2 minutes in salted water. Drain and put back into the pan, sprinkle with flour, add 4 tablespoons of cream, season with salt, pepper and nutmeg and leave to simmer for a few minutes. Remove from the heat, add the egg yolks and 100 g of the grated cheese.
    
2. Pour the mixture onto the toasted sides of the bread and place them on a buttered baking tray. Sprinkle them with 50 g of the grated TÊTE DE MOINE cheese and grill in the oven.