anglesey eggs (welsh)
A popular Welsh breakfast dish. Calls for a Welsh cheese, Caerphilly. If you can't find it, substitute sharp white cheddar
prep time
40 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 11/4 pounds potatoes, peeled
- 3 - leeks, washed and sliced (white and some of the green part)
- 6 - eggs, hard boiled
- 2 1/2 cups milk
- 1/4 cup butter, cut into pieces
- 1/2 cup all purpose flour
- 1 cup caerphilly cheese, grated (sub sharp white cheddar)
- 1 pinch ground nutmeg
- - salt and pepper, to taste
How To Make anglesey eggs (welsh)
-
Step 1Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
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Step 2Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
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Step 3Peel the eggs and cut into halves or quarters lengthwise.
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Step 4Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
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Step 5Pour butter into a pan and melt over medium heat. Whisk in the flour until blended and then slowly whisk in milk. Add nutmeg. Bring to a gentle boil and cook 2 minutes, whisking, until thick and smooth. Remove from heat and stir in half the cheese and season to taste.
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Step 6Put potato mixture into dish and arrange egg slices over the top. Top with cheese sauce and the sprinkle remaining cheese on top.
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Step 7Put into oven and bake 15-20 minutes or until bubbly and golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Keyword:
#welsh
Method:
Bake
Culture:
UK/Ireland
Ingredient:
Potatoes
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