Anglesey Eggs
A traditional Welsh dish, made with sautéed leeks, boiled eggs and a cheese sauce. Perfect for breakfast, lunch or dinner.
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Ingredients
- 3 medium leeks
- 6 eggs
- 30 grams butter
- 20 grams plain flour
- 1 pint milk
- 80 grams cheddar cheese grated
- ½ teaspoon smoked paprika
Instructions
- Preheat the grill to high.
- Slice the leeks and add them to a frying pan with 10g of the butter. Saute over a medium heat for 5-6 minutes until soft.
- Meanwhile, hard boil your eggs in boiling water for 6 minutes. Once they're done, run them under the cold tap for a couple of minutes, then gently peel them.
- For the sauce, melt the remaining butter in a saucepan then stir in the flour. Cook for 2 minutes, then remove from the heat. Gradually whisk in the milk, then put it back on the heat and cook, whisking all the time, until thick. Stir in most of the grated cheese, and some salt and pepper.
- Transfer the leeks to an oven proof dish. Lay the eggs on top (keep them whole), then pour over the cheese sauce. Sprinkle over the remaining cheese and the smoked paprika, then put under the grill for 5 minutes or so until golden and boiling. Iechyd Da!
Video
Notes
Variations
- Add greens: Stir in a handful of spinach before baking.
- Add texture: Sprinkle breadcrumbs or crushed crackers over the top for crunch.
- Make it smoky: A touch of smoked cheese works beautifully.
- Go veggie-rich: Add mushrooms, or serve with roasted veg on the side.
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- Fridge: Keeps for up to 2 days in a covered dish. Reheat gently in the oven until hot.
- Freezer: You can freeze it, though the sauce might separate slightly on reheating — a quick stir usually brings it back.
- Best freshly baked: That’s when the sauce is silkiest and the top perfectly golden.
