Description
Anglesey Eggs are a traditional Welsh comfort dish made with boiled eggs, buttery leeks, and fluffy mashed potatoes, lightly finished with cheese for a cozy, satisfying meal that’s simple and timeless.
Ingredients
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6 large eggs
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2 large leeks, thinly sliced and well washed
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2 lb (900 g) potatoes, peeled and cut into chunks
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3 tbsp butter
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1/2 cup milk (or as needed, for mash)
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1/2 cup grated mild or medium cheddar cheese (optional)
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Salt, to taste
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Black pepper, to taste
Instructions
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Boil the eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook until just hard-boiled, then cool, peel, and slice. -
Prepare the potatoes
Cook potatoes in salted water until very tender. Drain well, then mash with butter and milk until fluffy. Season with salt and pepper. -
Cook the leeks
Melt butter in a pan over low heat. Add sliced leeks and cook gently until soft, pale, and sweet. Do not brown. -
Assemble the dish
Spread mashed potatoes in a baking dish. Spoon leeks evenly over the potatoes, then layer sliced eggs on top. -
Finish and bake
Sprinkle lightly with cheese if using. Bake at 375°F (190°C) for 20–25 minutes, until heated through and lightly golden on top.
Notes
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Cheese is optional and not always used in traditional versions.
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Leeks should be cooked slowly for best flavor.
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Serve warm with bread or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Welsh
Nutrition
- Serving Size: 1 portion
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 290 mg