Anglesey Eggs
Hard-boiled eggs nestled into buttery leek mashed potato, smothered in a rich Welsh Cheddar sauce and baked until bubbling and golden.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •large saucepan
- •small saucepan
- •frying pan
- •potato masher
- •cheese grater
- •baking dish
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 27 g
- carbs
- 46 g
- fibre
- 5 g
- protein
- 22 g
- calories
- 510 kcal
Instructions
- 1
Boil the potatoes in salted water for 15 minutes until tender, then drain thoroughly.
- 2
Hard-boil the eggs in simmering water for 8 minutes, cool in cold water, peel, and halve lengthwise.
- 3
Melt 25g of butter in a frying pan over medium heat and sauté the leeks until soft and sweet.
- 4
Mash the drained potatoes with 50ml of milk, the sautéed leeks, salt, and pepper until smooth.
- 5
Melt the remaining 25g butter in a saucepan, stir in the flour, and cook for 1 minute.
- 6
Gradually whisk in the remaining 250ml milk until smooth, simmering until the white sauce thickens.
- 7
Stir two-thirds of the grated cheese, mustard, and nutmeg into the sauce until melted.
- 8
Spread the leek mash across the base of a greased baking dish.
- 9
Press the halved hard-boiled eggs cut-side down into the mashed potato base.
- 10
Pour the warm cheese sauce over the eggs and mash, then scatter over the remaining grated cheese.
- 11
Bake at 200°C (180°C fan) for 20 minutes until bubbling and golden brown on top.
Chef's tips
Dry the cooked potatoes well in the warm pan before mashing to avoid a watery base. Sauté the leeks slowly so they become sweet and tender rather than browned.
Ingredient substitutions
- mature Welsh Cheddar → traditional crumbly Caerphilly cheese
- plain flour → gluten-free plain flour blend
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat in an oven preheated to 180°C for 15 to 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Overboiling the eggs, which creates an unappealing grey ring around the yolks.
- •Failing to wash sliced leeks thoroughly, leaving grit in the mash.
- •Adding cold milk all at once to the roux, causing a lumpy sauce.
Serving suggestions
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