Anglesey-style eggs

Ingredients for 2 servings:

• 4 eggs, hard-boiled
• 250 g potatoes, peeled
• 60 g cream
• 25 g butter
• 200 g leek, cleaned, with some green on it
• 25 g butter
• 25 g flour
• 250 ml milk
• 50 g cheese, grated, quite spicy
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Vegetarian recipe from Anglesey in Wales, UK

Boil the potatoes and mash them with cream and 25g butter. Halve the leek lengthwise, cut into strips, and steam in a saucepan with a little water for about 10 minutes. Season with salt, pepper, and nutmeg. Make a roux with 25g butter and the flour, deglaze with the milk, and cook thoroughly, stirring constantly with a whisk. Add the grated cheese and stir until melted. Grease a suitable baking dish. Halve the eggs. Mix the mashed potatoes with the leek, season to taste if desired, and spread into the baking dish. Place the halved eggs on top, pressing them lightly into the mash, then pour the béchamel sauce over the eggs and smooth the mixture over the mashed potatoes. Bake in the oven at 180°C/150°F for 15-18 minutes.