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Welsh Anglesey Eggs for House Banefort

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Welsh Anglesey Eggs is a traditional Welsh dish combining creamy mashed potatoes, tender leeks, hard-boiled eggs, and a rich cheddar cheese sauce. Rustic yet elegant, it makes a hearty vegetarian main or comforting side dish.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Welsh
  • Diet: Vegetarian

Ingredients

2 lbs potatoes, peeled and chopped

4 tablespoons butter (divided)

6 hard-boiled eggs, peeled and halved

2 medium leeks, washed and chopped

1 ½ cups warm milk

2 tablespoons flour

¼ teaspoon ground nutmeg

1 ½ cups sharp cheddar cheese, grated

Salt and pepper, to taste

1 teaspoon thyme

1 teaspoon basil

Instructions

  1. Boil potatoes in salted water until tender (10–15 minutes). Drain, mash, and mix with half the butter, plus salt and pepper.
  2. Hard-boil eggs for 8–10 minutes, peel, and cut in half.
  3. Boil leeks for 4–5 minutes until tender, then stir into mashed potatoes.
  4. Preheat oven to 375°F (190°C). Grease a baking dish with butter. Spread potato-leek mixture evenly in the dish.
  5. In a saucepan, melt remaining butter. Stir in flour and cook 1–2 minutes. Gradually whisk in warm milk until thickened. Season with nutmeg, salt, and pepper. Stir in most of the cheese.
  6. Arrange egg halves cut side up over the potato mixture. Pour cheese sauce over and sprinkle with remaining cheese, thyme, and basil.
  7. Bake for 20–25 minutes until golden and bubbling. Serve hot.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for a creamier mash.
  • Sauté leeks in butter and garlic instead of boiling for extra flavor.
  • Try swapping cheddar for Red Leicester or Gruyère.
  • Dish can be assembled ahead and baked just before serving.
  • Not ideal for freezing, as potatoes and sauce may separate.

Nutrition

Find it online: https://cheftinaskitchen.com/welsh-anglesey-eggs-for-house-banefort/