Anglesey Eggs

How to Make Anglesey Eggs

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan) and butter a 1.5 litre baking dish.

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2. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 to 18 minutes until tender.

   Mark done Start 15 min timer

3. Meanwhile, lower the eggs into a pan of boiling water and cook for 9 minutes. Drain and cool them under cold running water for 5 minutes, then peel and halve them lengthways.

   Mark done Start 9 min timer

4. Melt 15 g of the butter in a frying pan over medium heat, add the leeks with a pinch of salt and cook for 8 minutes until soft but not coloured.

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5. Drain the potatoes and mash them with 15 g of the butter and a splash of the milk until smooth. Stir in the leeks and spread the mixture over the base of the dish.

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6. Melt the remaining 30 g of butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer for 5 minutes until thick. Off the heat, stir in the mustard, three quarters of the cheese, the salt, pepper and nutmeg.

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7. Arrange the egg halves cut side down on the mash and pour the sauce over them.

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8. Mix the rest of the cheese with the breadcrumbs, scatter over the top and bake for 20 minutes until golden and bubbling. Sprinkle with the chives and serve.

   Mark done Start 20 min timer

Tips for Making Anglesey Eggs

• Time the eggs. Nine minutes gives a yolk that is set but creamy, and cooling them at once stops the grey ring from forming.
• Squeeze out the leeks after washing them. Grit hides between the layers, and wet leeks make a watery mash.
• Use a strong cheese. A mild cheddar disappears in the sauce, while a mature cheddar or Caerphilly still tastes of cheese.

What to Serve with Anglesey Eggs

• A green salad with mustard dressing
• Buttered greens
• Crusty bread

Storing & Reheating Anglesey Eggs

Keeps covered in the fridge for up to 2 days and reheats in a 180°C / 350°F oven for 20 minutes. The eggs go rubbery on freezing, so it is best eaten fresh.

Anglesey Eggs FAQ: Common Questions

Anglesey Eggs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.