Recipe by Mille®
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 vacationers here.
- 6 small leeks, chopped (white parts only)
- 1 lb hot mashed potatoes
- freshly ground black pepper
- 3 ounces butter
- 1 tablespoon plain flour
- 10 fluid ounces hot milk
- 1 pinch grated nutmeg
- 3 ounces cheese, grated
- 8 eggs, hard boiled
Directions See How It's Made
- 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 1 ounce 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.
- Slice the hard-boiled eggs in half, lengthwise, 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 Mark 6 until brown.