Welsh Anglesey Eggs

Step 1

Chop and cook the potatoes in a pan of boiling until tender, 10-15 minutes. Drain well and mash them. Beat in half the butter and season to taste with salt and pepper.

Step 2

In another pan boil the eggs for 8-10 minutes. Run over cold water until cool enough to handle. Peel and half the eggs.

Step 3

Boil the leeks in a pan of boiling water for 5-4 minutes, or until tender. Drain well and stir into the mashed potatoes.

Step 4

Preheat the oven to 375 F. Grease an ovenproof dish with butter. Spoon mashed potato mix into the dish.

Step 5

In a saucepan melt the butter over a low heat, whisk in the flour continuously for 1-2 minutes, until well combined. Whisk in vigorously the warm milk, bring to a boil, and simmer until the sauce is thick and smooth. Add the nutmeg and season to taste with salt and pepper. Stir in most of the cheese until melted.

Step 6

Lay the eggs ace up on top of the potatoes. Cover with the sauce and sprinkle over the remaining cheese. Add a little bit of thyme and basil on top.

Step 7

Bake in the oven for 20-25 minutes, until the cheese is a bit crisp and the sauce is bubbling.