Anglesey Eggs

Anglesey Eggs

As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…

 

Anglesey Eggs

 For 4 people

500g potatoes, peeled and chopped

50g butter

4 leeks, sliced

50g butter

50g flour

½ litre milk

mustard powder to taste

bay leaf

150g mature cheddar grated

extra cheese to top, grated

8 hard boiled eggs

 

- Boil and mash the potatoes.

- Fry the leeks in the butter until tender and then mix into the mashed potatoes.

- Put the potatoes in the bottom of an oven proof dish.

- Quarter the boiled eggs and spread over the top of the mash.

- Melt the butter in a pan, add the flour and mustard and cook until frothy.

- Remove from heat and whisk in the milk a little at a time, add the bay leaf.

- Return to the heat and stir until it thickens.

- Remove from heat and stir in the grated cheese.

- Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.

 

It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!