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Anglesey Eggs Veg  HT  MC  Welsh  45mins



Serves 4     Hot  Vegetarian  Vegetables  Main Course   Wales British   Europe



450g/1lb Potatoes, peeled and cut into chunks

Salt and Black Pepper

675g/1-1/2lbs Leeks

50g/2oz Butter

1/2 teasp Freshly Grated Nutmeg

150g/5oz Caerphilly Cheese, grated

2 tbsp Plain Flour

300ml/10fl.oz. Milk

6 Hard Boiled Eggs, cut into quarters lengthways

2 tbsp Fresh Breadcrumbs




1. Place the potatoes in a large pan of salted water. Bring to the boil and cook for 10-15 minutes until tender.


2. Wash the leeks well, trim and slice. Place in a pan of salted boiling water and cook for 10 -15 minutes until very soft.


3. Preheat the oven to 200C, 400F Gas Mark 6.


4. Melt half the butter in a saucepan and sprinkle in the flour, stirring. Cook for 1 minute then gradually add the milk. Continue to cook, stirring, until thickened. Remove from the heat, season with salt and black pepper and stir in most of the cheese. Stir until the cheese has melted.


5. Drain the potatoes and leeks well and return to a large saucepan. Mash well, adding half the butter and the grated nutmeg, until light and fluffy.


6. Transfer to a greased  shallow ovenproof dish and arrange the quartered eggs on the top.


7. Pour the sauce over the top then sprinkle over the remaining cheese and breadcrumbs. Bake in the over for 15 minutes until golden and bubbling. Serve immediately.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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