This site works better when JavaScript is turned on.

Recipe Planner

Recipes

Anglesey eggs

Credit: The Hairy Bikers Anglesey eggs

  • Star 0
  • Star 1
  • Star 2
  • Star 3
  • Star 4
Anglesey eggs
Ingredients

View in a new window

  • 500g potato(es), peeled & chopped
  • butter, knob of
  • salt, pinch of
  • ground white pepper, pinch of
  • 110ml double cream
  • 3 x leek(s), sliced
  • 8 x egg(s)
  • extra butter, to grease
  • For the sauce:
  • 25g butter, unsalted
  • 50g flour, plain
  • 600ml milk
  • 1tsp mustard powder
  • salt
  • pepper
  • 75g cheddar cheese, grated
  • 75g Caerphilly cheese, grated
  • For the topping:
  • 100g breadcrumbs, white
  • 25g cheddar cheese, grated
  • 25g Caerphilly cheese, grated
  • nutmeg, ground, pinch of
  • salt
  • pepper
  • To serve
  • olive oil
  • 8 x smoked bacon chops
  • parsley, handful, flat-leaf
Method

View in a new window

1. Pre-heat the oven to 220C/400F/Gas 6.

2. Cook the potatoes in a pan of boiling, salted water for 10-15 minutes, or until tender.Drain and then pass through a ricer into a clean pan.

3. Stir in the butter, white pepper, salt and cream and stir together over a gentle heat to combine.

4. Cook the leeks in a pan of boiling water for 3-4 minutes, then drain. Stir the cooked leeks into the mash to combine.

5. To make the topping, in a large bowl, mix together the breadcrumbs, Cheddar and Caerphilly cheese, a pinch of ground nutmeg and seasoning to combine.

6. For the sauce, melt the butter in a pan then add the flour and mix together over a low heat for 1-2 minutes. Pour in the milk and whisk over a moderate heat until it thickens. Add the mustard powder, seasoning and then stir in the combined cheeses until melted.

7. Boil the eggs for 8-10 minutes. Remove using a slotted spoon and run under cold water.Once cool enough, peel the eggs, cut off the top of each egg and then slice into rings.

8. Grease an ovenproof dish using butter. Spoon the mash into the dish and press down. Arrange the egg slices on top in a circular pattern, overlapping to cover. Season with salt and pepper and then pour over the cheese sauce.

9. Sprinkle over the crumb topping then transfer the dish to a baking tray. Bake in the oven for 20-25 minutes or until golden brown and bubbling.

10. Meanwhile, heat a little oil in a non-stick frying pan and pan-fry the bacon chops on each side for 3-4 minutes, or until crisp and cooked through.

To serve

1. Spoon the Anglesey eggs onto serving plates and serve the crispy bacon chops alongside.

2. Garnish with flat-leaf parsley to finish.

  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • See All
  • Clear All
Off the label

Advertorial

Off the label

Aftertaste: the taste left on the palate after swallowing.

Backward: wines that are undeveloped and not ready for drinking.

Balance: the harmonious combination of tannin, acidity, texture and flavour.

Beads: the bubbles in a glass of sparkling wine.

Body: the combined intensity of flavour, alcohol and tannin.

Closed: wine with very little initial aroma.

Demi-Sec: medium-dry.

Dry: wine that leaves a puckering sensation in the mouth.

Entry: the impression a wine makes on the first sip.

Finish: the taste at the point of, and just after, swallowing.

Forward: wine that is ready to drink before otherwise expected.

Hollow: wine that lacks flavour and texture.

Legs: the tear-like tracks down the side of a glass after swirling.

Length: how long the flavour persists on the palate after swallowing.

Nose: the scent of wine.

Structure: the levels of tannin and acidity in wine.

Texture: describes how the wine feels in the mouth.

Toasty: literally means smelling or tasting of toast.

Vintage: refers to the year the grapes were grown.

Recipe Builder created by Clock.