Leeks with Egg and Lemon Sauce

Ingredients:
- 1 1/4 pounds baby leeks
- Salt
- 2 egg yolks
- Juice of 1 1/2 lemons
- 1 teaspoon sugar

Directions:
- Wash the leeks in running water, making sure you remove any dirt trapped between the leaves.
- Trim the root ends and the tough tops of the green leaves.
- Boil the leeks in salted water until tender, then drain, reserving 1 cup of the cooking water.
- Pour this cooking water back into the pan and bring to the boil.
- In a small bowl, beat the egg yolks and lemon juice with the sugar.
- Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly.
- Be careful not to let it boil or it will curdle.
- Add a little salt, if necessary, to taste.
- Serve the leeks hot or cold with the sauce poured over.