Welsh Anglesey Eggs
Discover the comforting, rustic charm of *Welsh Anglesey Eggs,* a classic recipe that beautifully showcases the hearty flavors of Welsh cuisine. This traditional dish combines fluffy mashed potatoes and tender sautéed leeks as a flavorful base, topped with perfectly soft-boiled eggs and smothered in a rich, velvety cheddar cheese sauce infused with a hint of English mustard. Baked until golden and bubbling, it’s a warming, crowd-pleasing recipe ideal for family dinners or cozy gatherings. Simple yet satisfying, this oven-baked delight celebrates wholesome ingredients and time-honored cooking techniques, bringing a taste of Wales to your table. Perfect as a comforting main dish or a standout brunch idea, Welsh Anglesey Eggs is a true testament to the magic of humble ingredients.
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Recipe Information
Ingredients
- 900 g Potatoes
- 2 large Leeks
- 50 g Butter
- 100 ml Milk
- 4 whole Eggs
- 100 g Cheddar cheese
- 25 g Flour
- 1 tsp English mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel, dice, and boil the potatoes in salted water for 15-20 minutes or until tender. Drain and set aside.
While the potatoes cook, clean the leeks thoroughly and slice them thinly. Melt 25g of butter in a pan over medium heat, then sauté the leeks for 8-10 minutes until softened.
Mash the drained potatoes with the sautéed leeks, 25g of butter, and 50ml of milk. Add salt and pepper to taste. Set aside and keep warm.
Preheat the oven to 200°C (400°F). Bring a pot of water to a gentle simmer, then carefully add the eggs. Cook for 7-8 minutes for soft-boiled eggs. Transfer the eggs into cold water to stop the cooking process, then peel them gently.
In a small saucepan, melt the remaining 25g butter and stir in the flour. Cook for 1-2 minutes to make a roux, then slowly whisk in the remaining 50ml of milk. Bring to a simmer and cook until the sauce thickens.
Stir in the grated cheddar cheese and English mustard until smooth. Season to taste with salt and pepper.
Spread the mashed potato and leek mixture into a baking dish. Arrange the peeled eggs on top, pressing them lightly into the mixture.
Pour the cheese sauce evenly over the eggs and potato base. Sprinkle a little extra grated cheese over the top if desired.
Bake in the preheated oven for 15-20 minutes until the top is golden and bubbling.
Remove from the oven, let it cool for a few minutes, and serve warm. Enjoy your traditional Welsh Anglesey Eggs!
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 28.6 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 939 mg | 72% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6166 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
