Total Time
1hr
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Boil the leeks for 5-10 minutes, strain and combine with the mashed potato.
  2. Season well and beat in half the butter until the mixture is fluffy.
  3. Arrange on a greased ovenproof dish.
  4. To make the cheese sauce, melt 1 ounce of butter in a saucepan and stir in the flour.
  5. Cook for 2 minutes, stirring constantly.
  6. Remove from the heat and gradually add the hot milk, mixing vigorously.
  7. When smooth, return to the heat and bring to the boil, stirring all the while.
  8. Allow to simmer gently until thick.
  9. Add nutmeg, most of the grated cheese and season to taste.
  10. Slice the hard-boiled eggs in half, lengthwise, and arrange on the bed of leek and potatoes.
  11. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter.
  12. Bake at 200°C/ 400°F/ Gas Mark 6 until brown.

Reviews

(2)
Most Helpful

I just made this to send back with my daughter for her and her roommates to enjoy this weekend. Of course I sneaked a little taste. YUUUMMMMY!

Bogey'sMom April 07, 2002

A delightful breakfast dish for company. I made this dish exactly as Miller suggested. It was easy to make and easy to eat. We loved the cheese sauce!! Thanks for sharing this recipe, Miller.

Miss Annie May 20, 2002

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