Anglesey eggs (Welsh)

Mikekey *


A popular Welsh breakfast dish. Calls for a Welsh cheese, Caerphilly. If you can't find it, substitute sharp white cheddar


★★★★★ 2 votes

40 Min
20 Min


  • 11/4 lb
    potatoes, peeled
  • 3
    leeks, washed and sliced (white and some of the green part)
  • 6
    eggs, hard boiled
  • 2 1/2 c
  • 1/4 c
    butter, cut into pieces
  • 1/2 c
    all purpose flour
  • 1 c
    caerphilly cheese, grated (sub sharp white cheddar)
  • 1 pinch
    ground nutmeg
  • ·
    salt and pepper, to taste

How to Make Anglesey eggs (Welsh)


  1. Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
  2. Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
  3. Peel the eggs and cut into halves or quarters lengthwise.
  4. Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
  5. Pour 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.
  6. Put potato mixture into dish and arrange egg slices over the top. Top with cheese sauce and the sprinkle remaining cheese on top.
  7. Put into oven and bake 15-20 minutes or until bubbly and golden brown.

Printable Recipe Card

About Anglesey eggs (Welsh)

Course/Dish: Breakfast Casseroles
Main Ingredient: Potatoes
Regional Style: UK/Ireland
Hashtag: #welsh

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