Anglesey Eggs
Hard-boiled eggs on a bed of leeky mashed potato, covered in cheese sauce and baked until golden.
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
This Welsh dish turns everyday ingredients into a comforting supper. It's a little like a fish-free fish pie.
Make sure the mash is well seasoned, as it carries a lot of the flavour.
Anglesey Eggs
55 min total · approx. 490 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Boil the potatoes for 15–20 minutes, drain and mash with 20g butter.
- Soften the leeks in 10g butter for 8 minutes, then stir into the mash. Season and spread in a baking dish.
- Hard-boil the eggs for 9 minutes, cool, peel and halve. Arrange on the mash.
- Melt the rest of the butter, stir in the flour, then whisk in the milk and simmer for 3 minutes. Stir in most of the cheese.
- Pour the sauce over, scatter with the remaining cheese and bake for 20 minutes until golden.
Cook's noteAdd a spoonful of mustard to the cheese sauce for extra bite.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
