Anglesey Eggs Veg
450g/1lb Potatoes, peeled and cut into
Salt and Black Pepper
1/2 teasp Freshly Grated Nutmeg
150g/5oz Caerphilly Cheese, grated
2 tbsp Plain Flour
6 Hard Boiled Eggs, cut into quarters
2 tbsp Fresh Breadcrumbs
Place the potatoes in a large pan of salted water. Bring to the boil and cook
for 10-15 minutes until tender.
Wash the leeks well, trim and slice. Place in a pan of salted boiling water and
cook for 10 -15 minutes until very soft.
Preheat the oven to 200C, 400F Gas Mark 6.
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.
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.
Transfer to a greased shallow ovenproof dish and arrange the quartered eggs on the top.
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.