Hairy Bikers Anglesey Eggs Recipe

This classic Welsh dish is made with creamy mashed potatoes, soft leeks, and hard-boiled eggs, all baked in a rich cheese sauce and topped with crispy breadcrumbs. It’s simple, affordable, and perfect for a cozy meal any day of the week!

Ingredients Needed:

• 8 hard-boiled eggs (shelled and quartered)
• 1 large leek, or 2 small leeks (trimmed, finely diced, and rinsed thoroughly)
• 50g butter (cut into 2 x 25g pieces)
• 1 kilo Co-Op Lilly mashing potatoes, peeled and cut into small chunks (or mashing potatoes that are available)
• 2 tablespoons milk
• salt and pepper to taste
• 150g Caerphilly cheese (crumbled and separated into 2 portions)
• black pepper to taste

Sauce:

• 25g butter
• 50g plain flour
• 600ml milk
• sea salt to taste (I used Halen Môn Anglesey Sea Salt)

Topping:

• 50g breadcrumbs

How To Make Anglesey Eggs Recipe?

1. Preheat the oven: Set your oven to 200°C. Grease a baking dish with a little butter.
2. Cook the leeks: Melt 25g butter in a pan over medium heat. Add the leeks and cook for about 5 minutes until soft.
3. Make the mashed potatoes: Boil the potatoes in salted water for 10 minutes or until soft but still holding their shape. Drain and mash with 25g butter and 2 tbsp milk until smooth. Season with salt and pepper.
4. Mix and layer: Stir the cooked leeks into the mashed potatoes. Spread the mixture into the greased baking dish and arrange the quartered hard-boiled eggs on top.
5. Make the cheese sauce: In the same pan, melt 25g butter, then add flour and milk. Whisk over medium heat until thick and smooth. Simmer for 2 minutes, then stir in half of the Caerphilly cheese. Season with salt and pepper. Cook for 1 more minute, stirring well. Pour over the potatoes and eggs.
6. Add topping and bake: Mix the remaining Caerphilly cheese with the breadcrumbs and sprinkle on top. Bake for 15–20 minutes until golden and bubbling.
7. Serve and enjoy: Serve warm as a comforting brunch, lunch, or dinner!

Recipe Tips:

• Cook leeks until fully soft: Make sure the leeks are fully softened before mixing them into the mashed potatoes. If they are undercooked, they will be tough and ruin the creamy texture.
• Mash potatoes until smooth but not runny: Use a potato masher or a handheld whisk to mash the potatoes until smooth. Don’t add too much milk, or they will become too soft and lose structure in the dish.
• Whisk the cheese sauce constantly: When making the sauce, whisk it continuously to avoid lumps. If the sauce thickens too quickly, add a little more milk to keep it smooth.
• Arrange eggs evenly for best flavor: Place the quartered eggs evenly across the mashed potatoes so every bite has a perfect balance of egg, potato, and sauce.
• Bake until golden and bubbling: Keep an eye on the oven and bake just until the top is golden and crisp. Overbaking can dry out the dish, so remove it as soon as the cheese melts and the sauce bubbles.

How To Store & Rehea Leftovers?

• Refrigerate: Let the Anglesey Eggs cool down first. Then, put them in a sealed container and keep them in the fridge for up to 4 days.
• Freeze: Once cooled, store the leftovers in a freezer-safe container and freeze for up to 3 months.
• Reheat: Transfer a portion to a pan over low heat. Add a splash of milk if needed and stir gently until hot.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 315mg
• Sodium: 460mg
• Potassium: 950mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 22g

Hairy Bikers Anglesey Eggs Recipe

Course: DinnerCuisine: WelshDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

480

kcal

This classic Welsh dish is made with creamy mashed potatoes, soft leeks, and hard-boiled eggs, all baked in a rich cheese sauce and topped with crispy breadcrumbs. It’s simple, affordable, and perfect for a cozy meal any day of the week!

Ingredients

• 8 hard-boiled eggs (shelled and quartered)

• 1 large leek, or 2 small leeks (trimmed, finely diced, and rinsed thoroughly)

• 50g butter (cut into 2 x 25g pieces)

• 1 kilo Co-Op Lilly mashing potatoes, peeled and cut into small chunks (or mashing potatoes that are available)

• 2 tablespoons milk

• salt and pepper to taste

• 150g Caerphilly cheese (crumbled and separated into 2 portions)

• black pepper to taste

• Sauce:

• 25g butter

• 50g plain flour

• 600ml milk

• sea salt to taste (I used Halen Môn Anglesey Sea Salt)

• Topping:

• 50g breadcrumbs

Directions

• Preheat the oven: Set your oven to 200°C. Grease a baking dish with a little butter.
• Cook the leeks: Melt 25g butter in a pan over medium heat. Add the leeks and cook for about 5 minutes until soft.
• Make the mashed potatoes: Boil the potatoes in salted water for 10 minutes or until soft but still holding their shape. Drain and mash with 25g butter and 2 tbsp milk until smooth. Season with salt and pepper.
• Mix and layer: Stir the cooked leeks into the mashed potatoes. Spread the mixture into the greased baking dish and arrange the quartered hard-boiled eggs on top.
• Make the cheese sauce: In the same pan, melt 25g butter, then add flour and milk. Whisk over medium heat until thick and smooth. Simmer for 2 minutes, then stir in half of the Caerphilly cheese. Season with salt and pepper. Cook for 1 more minute, stirring well. Pour over the potatoes and eggs.
• Add topping and bake: Mix the remaining Caerphilly cheese with the breadcrumbs and sprinkle on top. Bake for 15–20 minutes until golden and bubbling.
• Serve and enjoy: Serve warm as a comforting brunch, lunch, or dinner!

Notes

• Cook leeks until fully soft: Make sure the leeks are fully softened before mixing them into the mashed potatoes. If they are undercooked, they will be tough and ruin the creamy texture.
• Mash potatoes until smooth but not runny: Use a potato masher or a handheld whisk to mash the potatoes until smooth. Don’t add too much milk, or they will become too soft and lose structure in the dish.
• Whisk the cheese sauce constantly: When making the sauce, whisk it continuously to avoid lumps. If the sauce thickens too quickly, add a little more milk to keep it smooth.
• Arrange eggs evenly for best flavor: Place the quartered eggs evenly across the mashed potatoes so every bite has a perfect balance of egg, potato, and sauce.
• Bake until golden and bubbling: Keep an eye on the oven and bake just until the top is golden and crisp. Overbaking can dry out the dish, so remove it as soon as the cheese melts and the sauce bubbles.