Anglesey Eggs: Eggs on mashed potatoes with cheese sauce.
Anglesey Eggs is a delightful Welsh dish that combines the earthiness of mashed potatoes with the richness of eggs and cheese. It begins with a base of smooth, buttery mashed potatoes. Layered on top are hard-boiled eggs sliced neatly in rounds, providing a satisfying texture contrast. The assembly is then generously coated with a thick, creamy cheese sauce made from a roux of butter, flour, and milk, infused with sharp cheese such as Cheddar. Finished under the broiler until bubbly and golden, this comfort food can be enjoyed as a hearty brunch or a simple yet satisfying dinner. It’s a vegetarian classic that showcases the humble egg in a most indulgent way.
Join us on a journey to the heart of the UK as we recreate a classic Welsh comfort food, Anglesey Eggs. This dish combines the simplicity of mashed potatoes and leeks with the heartiness of boiled eggs, smothered in a homemade creamy cheese sauce. Ideal as a standalone meal or a satisfying side, Anglesey Eggs is a testament to homely British cooking. Thanks to Australian Eggs for inspiring us - let’s get cooking!
Ingredients:
- 4 large potatoes, peeled and cut into chunks
- 4 large eggs
- 2 leeks, cleaned and finely sliced
- 2 tablespoons butter (for mashed potatoes)
- ½ cup milk
- Salt and pepper to taste
- 2 tablespoons butter (for cheese sauce)
- 2 tablespoons all-purpose flour
- 2 cups milk (cold is fine)
- 1 cup grated cheese (cheddar works well)
- Salt to season
- Water (for boiling eggs and cooking leeks)
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Equipment:
- Pot for boiling potatoes and eggs
- Small pot for leeks
- Bowl for ice water
- Pan for cheese sauce
- Potato masher
- Whisk
- Egg pricker or small sharp tool (optional)
- Oven-proof dish for baking
Cooking Tips:
- Use an egg pricker or a small sharp instrument to make a tiny hole at the base of each egg before boiling; this helps prevent the eggshell from cracking and facilitates peeling.
- Stir the cheese sauce continuously to avoid lumps.
- Cool the boiled eggs in ice water immediately after cooking to stop the cooking process and make peeling easier.
Instructions:
1. Begin by boiling potatoes in a large pot of salted water until tender, about 15 minutes. Once done, drain and mash with 2 tablespoons of butter and ½ cup milk. Season with salt and pepper to taste.
2. In the meantime, place eggs in a pot of cold water, ensuring they are fully submerged. Bring to a boil and cook for 9-10 minutes for hard-boiled eggs. Immediately transfer eggs to a bowl of ice water to cool, making them easier to peel. Once cooled, peel the eggs and set them aside.
3. For the leeks, add to a small pot with a splash of water and a pinch of salt. Cover and cook on medium heat for about 10 minutes until tender. Drain any excess water and mix the leeks into the mashed potatoes.
4. Preheat your oven to 375°F (190°C).
5. To make the cheese sauce, melt another 2 tablespoons of butter in a pan, whisk in 2 tablespoons of flour, and cook for a couple of minutes without browning. Gradually whisk in 2 cups of cold milk, stirring constantly to avoid lumps, until the sauce thickens. Stir in the grated cheese until fully melted, and season with salt.
6. Slice the peeled hard-boiled eggs into halves or quarters and gently stir them into the mashed potato and leek mixture.
7. Spread the potato and egg mixture into an oven-proof dish, pour the cheese sauce evenly on top, and if desired, sprinkle with a little extra grated cheese for a golden crust.
8. Bake in the preheated oven for 15 minutes or until the top is bubbling and golden brown.
9. Serve hot and enjoy the comforting warmth of this classic Welsh dish.
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This recipe is brought to you by Australian Eggs and their extensive knowledge of eggs. Check out their YouTube channel for more egg-related recipes and tips at https://www.youtube.com/@AustralianEggs
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