Anglesey Eggs

I liked this traditional Welsh recipe, but it's mashed potatoes and leeks with eggs and cheese sauce; perhaps a better way to use up left-overs - specifically of mashed potatoes or hard boiled eggs - than something to make in and of itself.  Two pounds of potatoes is a lot of potatoes; more plan-overs than left-overs most likely. I did make the mashed potatoes just for this dish, since I shouldn't be eating them the first time 'round. 

I used 3 big leeks but I wouldn't have complained if there had been a bit more in the way of leekage. Don't be skimpy with them! For a really complete meal in one dish I will probably also throw in a little cabbage and/or mushrooms with the leeks in the future. Really good strong cheese is a must too.

If you make a lot of hard-boiled eggs at Easter, you may want to hang on to this recipe - it will be a good way to use some of them up.

4 servings
1 hour 30 minutes - 45 minutes prep time

Cook the Potatoes & Boil the Eggs:
900 grams (2 pounds) potatoes
2 tablespoons unsalted butter
1/4 cup buttermilk
salt & freshly ground black pepper to taste
6 large eggs

Wash and trim the potatoes, and cut them into even chunks. Put them in a pot of water and bring them to a boil; boil until easily pierced with a fork. Drain well and mash with the butter, buttermilk, salt, and pepper. This can be done up to a day ahead.

Put the eggs in cold water to cover them, and bring them to a boil. Boil for 1 minute, then remove the pot from the heat and cover it. Let the eggs rest for 7 minutes, then cool them rapidly in cold water. This can also be done up to a day ahead. 

Sauté the Leeks:
3 large leeks
2 tablespoons unsalted butter

Wash, trim, and slice the leeks thinly. Rinse them again and drain them.

Heat the butter in a medium-sized skillet over medium heat, add the leeks, and cook them gently until softened and reduced in volume. Stir frequently and do not let them brown.

Meanwhile, spread the potatoes in a lightly buttered shallow baking (lasagne) pan. When the leeks are done, spread them over the potatoes and mix them in gently. Peel and cut the eggs into halves or quarters and arrange them over the leeks and potatoes.

Make the Sauce & Finish the Dish:
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste
a grind of nutmeg OR 1 teaspoon rubbed savory
1 1/2 cups milk
1 1/2 to 2 cups grated old Cheddar cheese
1/2 cup breadcrumbs

Preheat the oven to 350°F. 

Using the skillet that the leeks were cooked in, melt the next round of butter with the flour, and seasonings. Mix until well combined and bubbling throughout. Slowly and thoroughly mix in the milk, and let the mixture just barely simmer until thickened. Stir in 2/3 to 3/4 of the grated cheese until melted. Spread this mixture over the eggs, leeks and potatoes.

Mix the remaining cheese in well with the breadcrumbs and sprinkle the mixture over the casserole. Bake for 20 to 30 minutes until hot and bubbling. Let rest for 5 minutes before serving.




Last year at this time I made Chicken, Leeks, & Mushrooms with Potato Dumplings.

Posted in: Ontario Food