anglesey eggs (welsh)
(2 ratings)
A popular Welsh breakfast dish. Calls for a Welsh cheese, Caerphilly. If you can't find it, substitute sharp white cheddar
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(2 ratings)
yield
4 serving(s)
prep time
40 Min
cook time
20 Min
method
Bake
Ingredients For anglesey eggs (welsh)
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11/4 lbpotatoes, peeled
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3leeks, washed and sliced (white and some of the green part)
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6eggs, hard boiled
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2 1/2 cmilk
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1/4 cbutter, cut into pieces
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1/2 call purpose flour
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1 ccaerphilly cheese, grated (sub sharp white cheddar)
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1 pinchground nutmeg
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salt and pepper, to taste
How To Make anglesey eggs (welsh)
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1Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
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2Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
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3Peel the eggs and cut into halves or quarters lengthwise.
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4Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
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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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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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7Put into oven and bake 15-20 minutes or until bubbly and golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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