Anglesey Eggs - a Welsh Dish

The state flower of Wales is the leek. Pin it to your hat on the National Welsh Day and you belong there.

I did a car trip for 10 days around Wales about 11 years ago. I stayed in B&B's and Hotels and visited all the castles and fortresses around.

The basic down to earth cooking was the first thing I learned there. Locally grown and eaten produce. People were proud of the food they have grown. 

Taters and leeks were everywhere. Simple food and well liked.

Anglesey is off the north west coast of Wales. I went over the bridge to tour around by car then.

This is an easy and inexpensive dish. Good to make for a bunch of people. It is meatless but no diatary food.

Recipe for 2:

500 g potatoes, 1 leek, soft boiled eggs

280 ml whole milk, 40 ml double cream, 5 tbsp butter, 2 tbsp flour, 75 g Cheddar grated

Nutmeg, dried parsley, salt and pepper

Cook the peeled potatoes and mash them with 80 ml hot milk, double cream and 3 tbsp butter, salt, pepper and nutmeg.

Preheat the oven 180 C fan.

Cut the leek in rings and cook them for 10 min in salted water. Drain and mix with the mash. Fill that in an oven proof dish.

Boil the eggs and cool them down. Set them cut in the middle on top of the mash.

Make the Bechamel sauce by cooking butter and flour together. Adding milk little by little. Melting the Cheddar in the sauce and seasoning it with nutmeg, salt and pepper.

Pour the Bechamel over the eggs.

Bake for 15 min, then use the grill for 4 min.