1 garlic clove, finely chopped
500g/1lb 2oz leeks, washed
250g/9oz mushrooms (such as white closed cap), wiped clean and sliced
1 tsp mustard
salt and pepper
5 tbsp olive oil
1 tbsp white wine vinegar
4 eggs
1 small baguette (labelled ‘baton’ in shops), cut into slices