Description Edit

Anglesey Eggs

Ingredients Edit

Directions Edit

  1. Boil potatoes until soft; drain.
  2. Chop the leeks and boil for ten minutes; drain.
  3. Blend potatoes and leeks in a large bowl; add pepper and mash.
  4. Melt the butter in a saucepan and remove from the heat.
  5. Blend flour into butter until smooth; slowly stir in the milk.
  6. Stirring constantly, bring mixture to a boil for about three minutes (until mixture thickens).
  7. Add half of the cheese and season with salt and pepper.
  8. Remove shells from eggs; cut each egg in half and place in a slightly greased casserole baking dish.
  9. Arrange potatoes and leeks around the edge of the dish; pour sauce over the top.
  10. Sprinkle remaining cheese over the dish, and brown slightly under oven broiler.
  11. Serve hot.

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