Anglesey Eggs

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 6 medium leeks, chopped
  • Salt and pepper
  • 1 lb (500 g) hot mashed potato
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 10 fl oz (300 ml) warm milk
  • 2 oz (50 g) plus 2 tablespoons grated cheese
  • 8 hard-boiled eggs

Method

Cook the leeks in boiling salted water for 10 minutes. Drain very well, and add them to the hot mashed potato. Add half the butter, season to taste and beat until a pale green fluff. Arrange around the edge of an oval or round ovenproof dish and keep warm.

Now heat the rest of the butter, stir in the flour and add the warm milk, stirring well to avoid lumps. Put in the 2 oz (50 g) of grated cheese and mix well.

Cut the eggs in half and place inside the leek and potato ring. Cover with the cheese sauce and sprinkle the remaining cheese on top. Pop into the oven at gas mark 6, 400°F (200°C), until the top is golden brown.