Preheat the oven to 300 degrees.

Clean the leeks, and slice thinly. Steam for 4 minutes and set aside.

Scrub the oyster shells and discard any that remain open. Spread closed oysters on a baking sheet over a layer of salt (to hold them in place). Put the sheet in the preheated oven for a few minutes, until the oysters open. Remove the meat from the shells, and reserve and strain the liquid. Preheat the broiler.

Nestle the steamed leeks into half of the shells, top with oysters, then cover with the remaining half shells and set aside.

Prepare the sauce by cooking the oyster juice with the wine until reduced by half.

Turn off the heat, add the egg yolks, then whisk in the butter to obtain an unctuous consistency. Season with salt and pepper to taste.

Put the closed oysters under the broiler for 30 seconds. Remove the top shells, and top each full bottom shell with a tablespoon of sauce. Serve immediately with a warm baguette and the rest of the bottle of wine.