Welsh Anglesey Eggs

Discover the comforting, rustic charm of *Welsh Anglesey Eggs,* a classic recipe that beautifully showcases the hearty flavors of Welsh cuisine. This traditional dish combines fluffy mashed potatoes and tender sautéed leeks as a flavorful base, topped with perfectly soft-boiled eggs and smothered in a rich, velvety cheddar cheese sauce infused with a hint of English mustard. Baked until golden and bubbling, it’s a warming, crowd-pleasing recipe ideal for family dinners or cozy gatherings. Simple yet satisfying, this oven-baked delight celebrates wholesome ingredients and time-honored cooking techniques, bringing a taste of Wales to your table. Perfect as a comforting main dish or a standout brunch idea, Welsh Anglesey Eggs is a true testament to the magic of humble ingredients.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 900 g Potatoes
• 2 large Leeks
• 50 g Butter
• 100 ml Milk
• 4 whole Eggs
• 100 g Cheddar cheese
• 25 g Flour
• 1 tsp English mustard
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Peel, dice, and boil the potatoes in salted water for 15-20 minutes or until tender. Drain and set aside.

Step 2

While the potatoes cook, clean the leeks thoroughly and slice them thinly. Melt 25g of butter in a pan over medium heat, then sauté the leeks for 8-10 minutes until softened.

Step 3

Mash the drained potatoes with the sautéed leeks, 25g of butter, and 50ml of milk. Add salt and pepper to taste. Set aside and keep warm.

Step 4

Preheat the oven to 200°C (400°F). Bring a pot of water to a gentle simmer, then carefully add the eggs. Cook for 7-8 minutes for soft-boiled eggs. Transfer the eggs into cold water to stop the cooking process, then peel them gently.

Step 5

In a small saucepan, melt the remaining 25g butter and stir in the flour. Cook for 1-2 minutes to make a roux, then slowly whisk in the remaining 50ml of milk. Bring to a simmer and cook until the sauce thickens.

Step 6

Stir in the grated cheddar cheese and English mustard until smooth. Season to taste with salt and pepper.

Step 7

Spread the mashed potato and leek mixture into a baking dish. Arrange the peeled eggs on top, pressing them lightly into the mixture.

Step 8

Pour the cheese sauce evenly over the eggs and potato base. Sprinkle a little extra grated cheese over the top if desired.

Step 9

Bake in the preheated oven for 15-20 minutes until the top is golden and bubbling.

Step 10

Remove from the oven, let it cool for a few minutes, and serve warm. Enjoy your traditional Welsh Anglesey Eggs!

Nutrition Facts

Serving size	1690.2 grams (1690.2g)

Amount per serving	% Daily Value*
Calories	2186

Total Fat 89.90g	115%
Saturated Fat 45.10g	226%
Polyunsaturated Fat 1.30g
Cholesterol 942mg	314%
Sodium 3866mg	168%
Total Carbohydrate 270.10g	98%
Dietary Fiber 26.30g	94%
Total Sugars 28.60g
Protein 76.70g	153%

Vitamin D 217IU	1087%
Calcium 939mg	72%
Iron 22mg	122%
Potassium 6166mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 14.0%

Carbs: 49.2%