Kim’s Anglesey Eggs

After watching an episode of The Hairy Bikers last night who were visiting Wales, Kim had a fantastic idea for dinner.  Being a welsh recipe, it contained two of my most favourite ingredients, being Caerphilly cheese, and leeks both of which are home grown/made. 

 Kim modified the recipe slightly, so here it is.  It is definitely less fattening than the version used on the show.  It doesn’t look any different than a normal gratin type meal, but trust me, looks can be deceiving.

Kim’s Angelsey 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

Preparation method
Preheat the oven to 220C/400F/Gas 6. Grease an ovenproof dish with butter.
Boil the eggs for 8 minutes in a large pan of boiling water. Remove from the pan using a slotted spoon and run under cold water until cool enough to handle.
When cool, peel the eggs and slice into rings. Set aside.
For the mashed potatoes, cook the potatoes in a separate pan of boiling, salted water for 10-15 minutes, or until tender. Drain well.
Mash potatoes add the butter and milk, mixing until well combined. Season, to taste, with salt and freshly ground pepper.
Meanwhile, lightly fry the leeks in a frying pan with a little butter. Stir the cooked leeks into the mashed potatoes until well combined.
For the sauce, melt the butter in a pan over a low heat. Whisk in the flour until the mixture is thick and well combined.
Gradually add the milk, whisking continuously, for 4-5 minutes, or until all of the milk has been incorporated into the mixture and the sauce is thick and smooth.
Add the mustard  and season, to taste, with salt and freshly ground black pepper.
Stir in the cheeses until melted.
For the topping, in a large bowl, mix together all of the topping ingredients until well combined. Set aside.
Spoon the mashed potatoes and leeks into the bottom of the prepared ovenproof dish, pressing down to form an even layer.
Arrange the slices of boiled egg on top in a circular pattern, overlapping them until all of the mashed potatoes are covered.
Season, to taste, with salt and freshly ground black pepper, then pour over the cheese sauce. Sprinkle over the topping.
Place the dish onto a baking tray to catch any drips. Transfer the dish to the oven and bake for 20-25 minutes, or until the topping is crisp and golden-brown and the sauce is bubbling.

Not only did it taste fantastic, it also contained the following local ingredients; Eggs (from my girls), Leeks (home grown), Caerphilly cheese (home made), Cheddar cheese, Potatoes, Butter, and Plain Flour (all from within local zone).  Why had I never heard of this dish before?  I was absolutely gob-smacked when I took the first mouthful.  The leeks combined with the mash and eggs was just a flavour burst that I have never experienced.  I am going to grow even more leeks for next year!

All I can say is that I know what I am having for lunch tomorrow!