This delicious Hairy Bikers Anglesey Eggs recipe is a quick and creamy meal perfect for any occasion. With tender mashed potatoes, leeks, and gooey melted cheese, it’s simple to prepare and full of flavor. Feel free to adjust the ingredients to suit what you have on hand!
Ingredients Needed
- 5 hard-boiled eggs, peeled and halved
- 680g potatoes, peeled and chopped
- 115g butter
- 4 large leeks, washed and chopped
- 475ml warm milk
- 2 tbsp flour
- 1/2 tsp nutmeg
- 170g grated sharp Cheddar cheese
- Salt, pepper, thyme, and basil (to taste)
How To Make Anglesey Eggs Recipe
- Prepare the potatoes: Boil the potatoes in a pan of salted water for 10-15 minutes until tender. Drain well, then mash and beat in half the butter. Season with salt and pepper.
- Boil the eggs: Cook the eggs for 8-10 minutes in boiling water. Run under cold water, peel, and cut in half.
- Cook the leeks: Boil the leeks in a pan of water for 4-5 minutes until tender. Drain and stir them into the mashed potatoes.
- Preheat the oven: Set the oven to 190°C (375°F) and grease an ovenproof dish with butter. Spoon the mashed potato and leek mixture into the dish.
- Make the sauce: Melt the remaining butter in a saucepan over low heat. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the warm milk, bring to a boil, and simmer until thickened. Add nutmeg, salt, and pepper, then stir in most of the grated cheese until melted.
- Assemble and bake: Lay the halved eggs on top of the potatoes. Pour the cheese sauce over the eggs and sprinkle with the remaining cheese. Add a pinch of thyme and basil, then bake for 20-25 minutes until bubbling and golden.
Recipe Tips
- Use Starchy Potatoes: For the best mashed potatoes, choose starchy varieties like Russets. They make the mash creamy and smooth.
- Don’t Overcook the Eggs: Boil the eggs for exactly 8-10 minutes to avoid overcooking. This keeps the yolks soft and creamy.
- Sauté the Leeks: Sauté the leeks for a minute before adding them to the mashed potatoes to bring out their flavor and soften them perfectly.
- Warm the Milk: Use warm milk when making the sauce. Cold milk can make the sauce lumpy, while warm milk helps it blend smoothly.
- Grate the Cheese Fresh: Freshly grated cheese melts better and gives the sauce a creamier texture than pre-grated cheese.
How To Store & Reheat Leftovers
- Refrigerate: Store in an airtight container in the fridge for 2 to 3 days.
- Freeze: Wrap tightly or store in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight, then reheat in the oven at 350°F for 15-20 minutes.
- Reheating: To reheat leftovers, cover the dish with foil and bake at 180°C (350°F) for 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes.
Nutition Fact
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 180mg
- Sodium: 500mg
- Potassium: 600mg
- Total Carbohydrate: 36g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 14g
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Hairy Bikers Anglesey Eggs Recipe
Description
This delicious Hairy Bikers Anglesey Eggs recipe is a quick and creamy meal perfect for any occasion. With tender mashed potatoes, leeks, and gooey melted cheese, it’s simple to prepare and full of flavor. Feel free to adjust the ingredients to suit what you have on hand!
Ingredients
Instructions
- Prepare the potatoes: Boil the potatoes in a pan of salted water for 10-15 minutes until tender. Drain well, then mash and beat in half the butter. Season with salt and pepper.
- Boil the eggs: Cook the eggs for 8-10 minutes in boiling water. Run under cold water, peel, and cut in half.
- Cook the leeks: Boil the leeks in a pan of water for 4-5 minutes until tender. Drain and stir them into the mashed potatoes.
- Preheat the oven: Set the oven to 190°C (375°F) and grease an ovenproof dish with butter. Spoon the mashed potato and leek mixture into the dish.
- Make the sauce: Melt the remaining butter in a saucepan over low heat. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the warm milk, bring to a boil, and simmer until thickened. Add nutmeg, salt, and pepper, then stir in most of the grated cheese until melted.
- Assemble and bake: Lay the halved eggs on top of the potatoes. Pour the cheese sauce over the eggs and sprinkle with the remaining cheese. Add a pinch of thyme and basil, then bake for 20-25 minutes until bubbling and golden.
Notes
- Use Starchy Potatoes: For the best mashed potatoes, choose starchy varieties like Russets. They make the mash creamy and smooth.
- Don’t Overcook the Eggs: Boil the eggs for exactly 8-10 minutes to avoid overcooking. This keeps the yolks soft and creamy.
- Sauté the Leeks: Sauté the leeks for a minute before adding them to the mashed potatoes to bring out their flavor and soften them perfectly.
- Warm the Milk: Use warm milk when making the sauce. Cold milk can make the sauce lumpy, while warm milk helps it blend smoothly.
- Grate the Cheese Fresh: Freshly grated cheese melts better and gives the sauce a creamier texture than pre-grated cheese.
Hairy Bikers Anglesey Eggs Recipe