Anglesey Eggs (Wyau Môn)
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Ingredients
- 600 g potatoes
- 2 leeks, sliced
- 6 eggs
- 100 g mature cheddar, grated
- 30 g butter
- 20 g plain flour
- 400 ml whole milk
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 25.4 g
- Carbohydrate
- 34.5 g
- of which sugars
- 8.2 g
- Fat
- 27.5 g
- of which saturates
- 14.5 g
- Fibre
- 5.1 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil for 15 minutes until tender, then drain and mash with a little of the butter.
- 2
Meanwhile, soften the sliced leeks in a little butter for 8 minutes, then stir through the mashed potato and spread over the base of an ovenproof dish.
- 3
Hard-boil the eggs for 8 minutes, then cool under cold water, peel and quarter. Arrange over the potato and leek base.
- 4
Melt the remaining butter in a small pan, stir in the plain flour and cook for 1 minute, then gradually whisk in the whole milk to make a smooth sauce. Simmer for 3 minutes, stirring, until thickened.
- 5
Stir half the grated mature cheddar into the sauce until melted, then pour over the eggs.
- 6
Scatter the remaining cheddar over the top and grill for 5-6 minutes until golden and bubbling.
- 7
Serve straight from the dish.
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