Anglesey Eggs

Ingredients for 5 servings:

• 500 g potatoes
• 3 leek(s), cut into fine sticks
• 5 eggs
• 600 ml milk
• 3 tbsp flour
• 3 tbsp butter
• 100 g cheese, grated
• 5 slices of cheddar cheese
• 1 pinch(s) nutmeg, freshly grated
• Salt and pepper, white and black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

scalloped eggs, small main course, traditional Welsh

Preheat the oven to 200°C (top/bottom heat). Boil the potatoes in lightly salted water for about 20 minutes until soft. Remove from the liquid with a slotted spoon or skimmer, press through a potato ricer while still hot, and set aside. Cook the leek sticks in the same water for 10 minutes until tender, remove and drain, then stir into the mashed potatoes. Season the mash with black pepper and salt, if desired. Boil the five eggs hard-boiled for 10 minutes, refresh in cold water and allow to cool, peel, and cut into quarters or sixths, preferably using an egg slicer. Melt the butter in a small saucepan. Briefly add the flour, stirring constantly with a whisk. While stirring continuously, add the milk in portions and slowly bring to a boil. Simmer for 2 minutes, stirring continuously, and season with white pepper and a little nutmeg. Remove from the heat and stir in the grated cheese until dissolved. Spoon the potato and leek mash into 5 shallow ovenproof serving dishes or a larger casserole dish and spread outward. Arrange the egg quarters in the center. They should not be higher than the mash. Spread the cheese sauce evenly over the egg, ensuring it is completely covered. Finally, top with the cheddar slices. Bake the Anglesey eggs in a hot oven on the second rack from the bottom for 20-25 minutes, until the cheese is golden brown. For 5 servings, one serving has 440 kcal.