Best Anglesey Eggs Welsh Recipes
ANGLESEY EGGS (WELSH)
A popular Welsh breakfast dish. Calls for a Welsh cheese, Caerphilly. If you can't find it, substitute sharp white cheddar
Provided by Mikekey *
Categories Breakfast Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
- 2. Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
- 3. Peel the eggs and cut into halves or quarters lengthwise.
- 4. Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
- 5. Pour butter into a pan and melt over medium heat. Whisk in the flour until blended and then slowly whisk in milk. Add nutmeg. Bring to a gentle boil and cook 2 minutes, whisking, until thick and smooth. Remove from heat and stir in half the cheese and season to taste.
- 6. Put potato mixture into dish and arrange egg slices over the top. Top with cheese sauce and the sprinkle remaining cheese on top.
- 7. Put into oven and bake 15-20 minutes or until bubbly and golden brown.
WELSH ANGLESEY EGGS
The following dish is one that showcases eggs with the classic Welsh vegetable, leeks. This is a lovely addition to an Easter or early spring brunch.
Provided by Olha7397
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a medium sized saucepan, cover with cold water, add a good bit of salt, loosely cover and bring to the boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. About 7 minutes before the potatoes are cooked, put the leeks in a steamer and steam over the potatoes, uncovered, for about 6-7 minutes until tender. Transfer the leeks to a clean tea towel and pat dry. Drain potatoes, return saucepan to a very low heat to thoroughly dry them out. Remove from the heat and mash with a potato masher. Add 1/4 cup of butter, the mustard and the steamed leeks and beat all the ingredients together until you have created a light, fluffy mass. Season with salt and pepper to taste, cover with a clean tea towel and a lid and set to one side while you prepare the cheese sauce.
- Preheat oven to 400°F Melt the remaining 1/4 cup of butter in a saucepan over low heat. Whisk in the flour and let cook for a minute or two; remove from heat if mixture begins to colour. Add milk gradually, whisking in as you do so. Increase heat and cook until mixture comes to a gently boil and thickens. If too thick, add a little additional milk. Add all but 2 tablespoon of the cheese and stir in well to melt. Season with salt and pepper to taste.
- Lightly butter a shallow gratin dish. Spoon the potato mixture around the outside. Fill the centre with the quartered eggs. Cover all with the cheese sauce and use rest of the cheese for the top. Bake for 20-25 minutes until golden brown and heated through. 4 serving. Serve with a traditional farmhouse dry cider.
- NOTE: Make sure to hard boil the eggs correctly so their yolks are not discoloured: place in cold water, bring to a rolling boil, let boil for just a minute, remove from the heat, cover and let stand 15-17 minutes. Run cold water and let sit in the cold water for 5 minutes before shelling and using.
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Anglesey Eggs is a beloved Welsh dish that has been enjoyed by locals and visitors alike for generations. The delicious recipe is made using common Welsh ingredients, such as potatoes, leeks, and Welsh cheddar cheese. Despite the simple ingredients, Anglesey Eggs are full of flavor and are a fantastic comfort food for any occasion.
The History of Anglesey Eggs
Anglesey Eggs is a traditional Welsh recipe that originates from the Anglesey, an island located in the north-west coast of Wales. The recipe was born out of necessity when families had to make do with ingredients that were easily available to them. Potatoes, leeks and eggs were common, everyday staples, which made this dish affordable, filling and easily accessible. The dish was traditionally made by combining mashed potatoes and cooked leeks with cooked eggs before baking the mixture in the oven with grated Welsh Cheddar cheese. The dish was named after the island of Anglesey, where the recipe has become one of the most popular Welsh dishes.The Ingredients
The primary ingredients of Anglesey Eggs are potatoes, leeks, eggs, and Welsh cheddar cheese. The potatoes are boiled until they are tender, mashed, and then mixed with the cooked, sliced leeks. Eggs are added and the mixture is blended together and put into a baking dish. Lastly, the dish is topped with Welsh cheddar cheese before being baked until golden brown.Potatoes
The potatoes that are typically used for Anglesey Eggs are King Edward or Maris Piper potatoes. They are perfect for mashing and provide a nice, earthy flavor to the dish.Leeks
Leeks are a staple ingredient in Welsh cuisine, and they provide a unique, sweet flavor to the dish. When cooking with leeks, it is important to wash them thoroughly to remove any dirt or sand that may be embedded in the layers of the vegetable.Eggs
Fresh eggs are used to make Anglesey Eggs, and it is recommended that they are free-range or organic. Eggs are a great source of protein and provide a creamy texture to the dish.Welsh Cheddar Cheese
The final ingredient for Anglesey Eggs is Welsh cheddar cheese. It is used to top off the dish and provide a deliciously sharp, savory flavor. Welsh cheddar cheese is a versatile ingredient and can also be used in many other Welsh dishes.How to Make Anglesey Eggs
The recipe for Anglesey Eggs is quite simple, and it can be made by anyone with basic cooking skills. Here is a brief guide on how to make this classic Welsh dish:- Peel and boil the potatoes until they are tender.
- Mash the potatoes in a mixing bowl and add in the sliced, cooked leeks.
- Beat the eggs together in a separate mixing bowl before adding them to the potato and leek mixture.
- Stir the mixture until everything is well combined.
- Transfer the mixture into a baking dish and sprinkle cheddar cheese on top.
- Bake the dish in a preheated oven at 180C/160C fan/gas mark 4 for around 30 minutes until the cheese is golden brown.
Serving Suggestions
Anglesey Eggs can be served on its own as a main course or as a side dish. Alternatively, it can also be served as a breakfast dish, alongside bacon, sausage, and toast.Conclusion
Anglesey Eggs is a beloved Welsh recipe that is easy to make and full of flavor. The dish has a rich history in Wales, and it is still enjoyed by locals and visitors alike. The simple yet delicious combination of potatoes, leeks, eggs, and Welsh cheddar cheese makes for a fantastic comfort food that can be enjoyed at any time of the day.
Anglesey eggs are one of the most popular forms of Welsh recipes. It is a deceptively simple dish that only requires basic ingredients, but the technique involved can be tricky for some. This article will provide some valuable tips for making the perfect Anglesey eggs without the need for any recipe.