Anglesey Eggs Recipe

Name: Anglesey Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small leeks, chopped (white parts only); 1 lb hot mashed potatoes; salt; freshly ground black pepper; 3 ounces butter; 1 tablespoon plain flour; 10 fluid ounces hot milk; 1 pinch grated nutmeg; 3 ounces cheese, grated; 8 eggs, hard boiled

Servings: persons

6 small leeks, chopped (white parts only)
1 lb hot mashed potatoes
salt
freshly ground black pepper
3 ounces butter
1 tablespoon plain flour
10 fluid ounces hot milk
1 pinch grated nutmeg
3 ounces cheese, grated
8 eggs, hard boiled

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 200u00b0C/ 400u00b0F/ Gas Mark 6 until brown.

2259

kcal

Calories

232

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 small leeks, chopped (white parts only), 1 lb hot mashed potatoes, salt, freshly ground black pepper, and more.

Yes, Anglesey Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anglesey Eggs

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