Anglesey Eggs

Ingredients

6 free-range eggs

For the mashed potatoes and leek;

500g/1lb 2oz potatoes, peeled, chopped
knob of butter, plus extra for greasing
quarter cup full cream milk
salt and freshly ground pepper
2 leeks, trimmed, sliced

For the sauce

50g/2oz unsalted butter
50g/2oz plain flour
300ml/half pint milk
1 tsp french mustard
salt and freshly ground black pepper
75g/3oz Cheddar cheese, grated
75g/3oz Caerphilly cheese, grated

For the topping

3 slices wholemeal bread made into breadcrumbs
25g/3oz Cheddar cheese, grated
25g/3oz Caerphilly cheese, grated
salt and freshly ground black pepper

Method

• Preheat the kitchen appliance to 220C/400F/Gas vi. Grease Associate in Nursing ovenproof dish with butter.

• Boil the eggs for eight minutes during a giant pan of boiling water. take away from the pan employing a slotted spoon and run beneath cold water till cool enough to handle.

• When cool, peel the eggs and move rings. Set aside.

• For the mashed potatoes, cook the potatoes during a separate pan of boiling, salt-cured water for 10-15 minutes, or till tender. Drain well.

• Mash potatoes add the butter and milk, mix till well combined. Season, to taste, with salt and freshly ground pepper.

• Meanwhile, gently fry the leeks during a skillet with a touch butter. Stir the well-done leeks into the mashed potatoes till well combined.

• For the sauce, soften the butter during a pan over an occasional heat. Whisk within the flour till the mixture is thick and well combined.

• Gradually add the milk, whisking ceaselessly, for 4-5 minutes, or till all of the milk has been incorporated into the mixture and therefore the sauce is thick and sleek.

• Add the mustard and season, to taste, with salt and freshly ground black pepper.

• Stir within the cheeses till dissolved.

• For the topping, during a giant bowl, combine along all of the topping ingredients till well combined. Set aside.

• Spoon the mashed potatoes and leeks into very cheap of the ready ovenproof dish, pressing all the way down to kind an excellent layer.

• Arrange the slices of coddled egg on high during a circular pattern, overlapping them till all of the mashed potatoes ar coated.

• Season, to taste, with salt and freshly ground black pepper, then pour over the bechamel. Sprinkle over the topping.

• Place the dish onto a baking receptacle to catch any drips. Transfer the dish to the kitchen appliance and bake for 20-25 minutes, or till the topping is crisp and golden-brown and therefore the sauce is effervescent.