Preheat the oven to 220°C and grease an ovenproof dish with butter.
Boil the eggs for 8-10 minutes, then cool them under cold water.
Peel the cooled eggs and slice them into rings.
Boil the potatoes for 10-15 minutes until tender.
Rice the potatoes and mix with butter and cream until smooth.
Boil the leeks for 3-4 minutes, drain, and stir into the mashed potatoes.
Melt butter in a pan and whisk in the flour to make a roux.
Gradually whisk in the milk until the sauce is thick and smooth.
Add mustard powder and season with salt and black pepper.
Stir in 75g of each cheese until melted into the sauce.
Mix breadcrumbs, remaining cheese, and nutmeg for the topping.
Spread the leek mash evenly in the bottom of the dish.
Arrange the egg slices in a circular pattern over the potatoes.
Pour the cheese sauce over the eggs and sprinkle with the topping.
Bake for 20-25 minutes until golden and bubbling.
Fry the bacon chops for 3-4 minutes on each side until cooked through.
Serve the eggs alongside a bacon chop and garnish with parsley.