On another programme by the wonderful Hairy Bikers, I learned about one of the favourite dishes of the very place we’re going to move to soon – Anglesey eggs! I’ve simplified this classic Welsh recipe a bit for you, dear friends, for a really easy, relatively quick and enormously tasty breakfast, brunch or even dinner.
Ingredients for 4:
6 eggs, 300ml milk, 300g mashed potatoes, 2-3 leeks (according to thickness), 40g butter, 4tsp flour, 200g grated cheese (Caerphilly or cheddar), salt, pepper, nutmeg, oil
Slice the leeks and cook them in salted water for 5-6 minutes; cook the eggs in boiling water for about 7-8 minutes. Make the mashed potatoes with a ready mixture powder of your choice according to the instructions on the packet (or get it ready from the supermarket). Cool the eggs down in cold water, peel and slice them and put them on a plate; drain the leeks in a sieve, then mix them with the mashed potatoes.
Heat up the butter, whisk in the flour and then the milk; add nutmeg, salt and pepper and simmer for 2-3 minutes, then add half of the cheese and keep simmering and whisking for 1-2 more minutes. Preheat the oven to 200°C.
Oil a baking tin, put the potato-leek mixture into it, then arrange the egg slices on top of it, then top with the cheese sauce and the other half of the cheese.
Bake in the oven for about 20-22 minutes until it’s golden brown.
This is better than shepherd’s pie – and it’s vegetarian, too!
Roberta Franklin 
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