1/2 Photos of Wicklewood's Anglesey Eggs
If you are trying to cut back on your fat content you could always cook your leeks in a little water instead of butter, but you will need to drain the leeks before adding them to the potatoes or the mixture will be too wet, and remember the overall amount of butter needed would be reduced to 2oz for the cheese sauce. Prep time includes boiling the potatoes and eggs
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- 1Cook the potatoes in lightly salted boiling water for about 15 minutes.
- 2Meanwhile melt 2oz of the butter in a frying pan and soften the leeks.
- 3Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water.
- 4Pre heat the oven to 200c.
- 5Drain and mash the potatoes, season well and carefully stir in the cooked leeks.
- 6Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously.
- 7Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well.
- 8Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture.
- 9Shell and halve the eggs, arrange on top of the leeks.
- 10Pour the cheese sauce over the eggs and sprinkle with the remaining cheese.
- 11Bake for 10-15 mins, serve hot.
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Nutritional Facts for Wicklewood's Anglesey Eggs
Serving Size: 1 (450 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 682.5
- Calories from Fat 403
- Total Fat 44.8 g
- Saturated Fat 25.8 g
- Cholesterol 386.8 mg
- Sodium 565.9 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 4.7 g
- Sugars 4.0 g
- Protein 25.0 g