I remember the first time I made Anglesey Eggs — it was on a cold Saturday, the kind of day where the sky can’t decide if it’s going to rain or just sulk. I had a few leeks that needed using, a handful of eggs, and not a clue what I fancied. Then I stumbled across this recipe, and suddenly the kitchen smelled like home. Creamy mash, buttery leeks, gooey-yolked eggs… all bubbling under a thick, golden cheese blanket. It’s like shepherd’s pie met Welsh rarebit and fell in love.
This isn’t posh food. It’s proper food. It fills you up, warms your toes, and gives you a bit of a nostalgic hug. And the best bit? It looks impressive but it’s dead easy to make — you just need to juggle a few pans and not burn the cheese sauce. (Spoiler: even if you do, it still tastes grand.)
Why You’ll Love It
- It’s basically Welsh comfort in a dish
- Feeds six hungry bellies without breaking the bank
- Leeks, potatoes, eggs, cheese — simple stuff, big flavour
- Make-ahead friendly — just reheat and eat
- Vegetarian and hearty — even the meat-lovers won’t miss a thing
- Crispy top, creamy middle — texture heaven
Ingredients
- 4 medium potatoes (about 500g), peeled and chopped
- ½ cup (125 ml) milk
- 50g butter
- 2 leeks, thinly sliced
- Salt and black pepper, to taste
- 5 eggs
For the cheese sauce:
- 2 cups milk
- 50g plain flour
- 50g butter
- 1 cup grated cheddar (or any “tasty” hard cheese)
How to Make It
Boil and mash the potatoes:
Get a big pot of salted water on the go. Chuck in your peeled spuds and let them boil till soft — about 15–20 minutes. Drain, then return to the pot with the butter and milk. Mash while it’s still hot so it gets lovely and smooth.
Soften your leeks:
Meanwhile, in another pan, cook the sliced leeks with a splash of water (and maybe a cheeky knob of butter if you’re feeling generous). Let them soften slowly for about 10 minutes — they should be silky, not crispy. Fold them into your mashed potatoes. Season well.
Boil your eggs just right:
Pop your eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 9 minutes. Drain, dunk in ice water to stop the cooking, then peel and cut into quarters. Not too runny, not too hard — just perfect.
Make that dreamy cheese sauce:
Melt the butter in a saucepan, then whisk in the flour to make a quick roux. Cook it out for a minute or so (no raw flour taste, please). Gradually whisk in the milk. Keep stirring till it thickens into a creamy sauce. Add the cheese and stir till melted. Taste and season.
Assemble the beauty:
Preheat your oven’s grill. Spoon the mash and leek mix into a large baking dish. Nestle the egg quarters on top. Pour over your cheese sauce — don’t be shy.
Bubble and brown:
Pop the dish under the grill for 10–15 minutes, or until the top is golden and bubbling. Keep an eye on it — it can go from perfect to “oops” quite fast.
Common Mistakes and How to Dodge Them
My mash turned out lumpy.
Mash while it’s hot and don’t overwork it. Cold potatoes + too much mashing = gluey disaster.
The leeks are still chewy.
You probably rushed them. They need slow, gentle heat to go sweet and soft.
My cheese sauce split.
That usually happens if you add the milk too fast or heat it too high. Go slow and steady. It’s worth it.
It’s too salty!
Watch the seasoning, especially with strong cheese. Taste as you go. You can always add more — but you can’t take it out.
Storage and Reheating
Fridge: Cool leftovers fully, then pop them in an airtight container. Keeps well for 2 days.
Freezer: Not ideal — mash and eggs don’t always freeze pretty. But if you must, freeze in portions and reheat gently.
Oven: Cover with foil and warm at 180°C for about 15 minutes.
Microwave: Works fine in a pinch. Use medium heat and stir halfway if it’s a big portion.
Frequently Asked Questions
What’s the best potato for mash?
Go for floury ones like Maris Piper or King Edward. Waxy spuds make mash a bit too dense.
Can I make this ahead of time?
Absolutely. Assemble it earlier in the day, keep it chilled, and grill it when you’re ready to serve.
What cheese is best?
Strong cheddar is classic, but feel free to mix in Gruyère or Red Leicester for extra flair.
Can I add extras?
Sure — try some mustard in the mash, or a layer of wilted spinach. Just don’t overcrowd it.
Nutrition Facts (Per Serving):
- Calories: 91 kcal
- Fat: 6.7g
- Carbs: 0.6g
- Protein: 6.7g
- Saturated fat: 2g
- Cholesterol: 186mg
- Sodium: 140mg
- Sugar: 0.6g
More Hairy Bikers Recipe:
Hairy Bikers Anglesey Eggs
Description
A comforting Welsh classic made with creamy mash, buttery leeks, boiled eggs, and golden cheese sauce — cozy, satisfying, and deceptively simple.
Ingredients
For cheese sauce:
Instructions
- Boil and mash potatoes with butter and milk.
- Cook leeks until soft; stir into mash and season.
- Boil eggs for 9 minutes, cool, peel, and quarter.
- Make cheese sauce by combining roux with milk, then melting in cheese.
- Layer mash, eggs, and sauce in a baking dish.
- Grill for 10–15 minutes until bubbling and golden.
Notes
- Use floury potatoes for smoother mash
- Let leeks soften fully for best texture
- Add cheese slowly to avoid splitting
- Grill until golden, not burnt — watch it closely