Anglesey Eggs Recipe
Anglesey eggs come from Anglesey, the large island off the coast of Wales separated from North Wales by the Menai Strait.
This may not be the prettiest looking dish but forget that as it is the flavours and textures with its bed of soft mashed potatoes and hard-boiled eggs, smothered in a thick creamy sauce of Welsh leeks and a cheesy sauce that make this dish so special.
This traditional Welsh dish is usually served with meats such as bacon chops but is also excellent for vegetarians served as a dish on its own.
Ingredients for Anglesey eggs
- 400 g mashed potato
- 25 g unsalted butter
- 2 large leeks, finely sliced
- 235 ml milk
- 1 tablespoon flour
- 75 g cheddar cheese, grated
- 4 large hard-boiled eggs, quartered
- 3 tablespoons breadcrumbs
- Salt, to taste
- Freshly ground black pepper, to taste
Method for Anglesey Eggs
- Preheat oven to 200 º C
- Melt the butter in a large frying pan. Add the leeks, add a little salt and pepper, and cook on medium heat for 5 minutes until the leeks begin to soften.
- Raise the heat slightly, add the flour and stir well. Cook for 2 minutes, stirring continuously, then while still stirring, slowly add the milk and cook for around 2 minutes to create a thick, creamy sauce. Turn the heat down to low and simmer for 5 minutes. Then add half the grated cheese, and stir well.
- Generously butter an ovenproof dish, deep enough but not too wide, as you want thick layers of potatoes and sauce. Start by spreading the mashed pot dish in a thick layer to cover the base of the dish. Arrange the egg quarters neatly into the soft mashed potatoes and press lightly. Pour the leek sauce over.
- Mix the remaining grated cheese with the breadcrumbs, then sprinkle generously over the sauce.
- Bake for 20 mins until bubbling and a golden-brown crust on top.
This recipe was kindly donated by Elaine Lemm.
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It was reproduced for the photo by my web designer, Elle Draper
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