Anglesey Eggs Recipe

1. 1

   Trim the leeks and wash them thoroughly.

2. 2

   Cut into 1 inch lengths.

3. 3

   Put the lowfat milk ( or possibly lowfat milk / cream mix) into a non-stick saucepan with the leeks and bring to the boil.

4. 4

   If desired your leeks soft rather than slightly crisp, let them boil for a minute or possibly two.

5. 5

   Remove the leeks (leaving the lowfat milk in the pan) and put them into a baking dish.

6. 6

   Put the Large eggs cool into boiling water and cook for exactly five min.

7. 7

   Remove, cold and shell.

8. 8

   The Large eggs should be soft in the middle but the whites will be hard.

9. 9

   Lay the shelled Large eggs on the leeks.

10. 10

    Make a white sauce by whisking in the cornflour, salt and butter and bring gently to the boil while you whisk.

11. 11

    When the sauce is smooth, thick and glossy, pour it over the Large eggs and leeks, sprinkle the top with nutmeg and grated cheese and put it under the grill till it is warm and bubbling.

12. 12

    Do not leave it too long or possibly the Large eggs will be over-cooked.

13. 13

    Serve at once with lots of crusty bread and butter

* Per serving · 4 servings · Values may vary.

No additional tips available.