Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish sea. Anglesey eggs, a simple and tasty way of using up left over potatoes and heels of cheese, have been enjoyed for tea or supper by many Welsh and English holiday makers here.
- Serves: 4-6
- 6 Small Leeks, chopped
- 450 Gram Hot mashed potato (1 lb)
- Salt and freshly ground black pepper
- 75 Gram Butter (3 oz)
- 1 Tablespoon Plain flour
- 300 ml Hot milk (1/2 pint)
- Pinch Grated nutmeg
- 75 Gram Cheese, grated (3 oz)
- 8 Eggs, hard boiled
Level of difficulty Average
Cost Average budget
Boil the leeks for 5-10 minutes, strain and combine with the mashed potato. Season well and beat in half the butter until the mixture is fluffy. Arrange on a greased ovenproof dish.
To make the cheese sauce, melt 25g (1 oz) of butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly. Remove from the heat and gradually add the hot milk, mixing vigorously. When smooth, return to the heat and bring to the boil, stirring all the while. Allow to simmer gently until thick. Add nutmeg, most of the grated cheese and season to taste.
Halve the hard-boiled eggs and arrange on the bed of leek and potatoes. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter. Bake at 200 °C / 400 °F / Gas 6 until brown.