Anglesey Eggs

Anglesey eggs – wnau ynys mon – can be served as a first course en cocotte or as a large dish for a one-course lunch or supper. If serving en cocotte as a first course, use only one egg per person, put a layer of leek and potato in the bottom, put the eggs on top and fill the individual dishes with the sauce, again finishing with a layer of the the cheese and crumbs.