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.