Wyau Sir Fon

Wyau Sir Fon -- Anglesey Eggs

"Anglesey Eggs" is quite a popular dish in Wales. There are several recipes for it and all have the same ingredients, though the proportions used vary widely. Recipe by Rona Milner from a previous "Ninnau" publication.

1 lb. potatoes	1/2 cup grated cheese
4 small to medium leeks	salt and pepper
6 eggs	a little extra butter
1 tbls. butter	3-4 tbls. grated cheese for top
1 tbls. flour	fresh bread crumbs (optional)
1 1/2 cups milk	nutmeg (optional)

1. Grease an ovenproof deep baking dish.

2. Hard cook the eggs, shell and quarter.

3. Peel and boil the potatoes. Mash them well with a little butter and seasoning.

4. Meanwhile, clean leeks thoroughly, chop them and cook in boiling salted water for 10 minutes. Drain well and mix with the hot mashed potatoes. Arrange around the sides of the baking dish and keep warm.

5. Heat oven to 350-375°F.

6. Make a cheese sauce. Melt the butter, stir in the flour and cook until frothy. Remove from heat, gradually add warm milk, whisking well to keep smooth. Cook over low heat, stirring constantly until sauce thickens. Season well, then add the cheese, stirring until cheese melts.

7. Arrange the quartered eggs in the middle of the potato-leek ring and pour the cheese sauce over them.

8. Sprinkle the extra grated cheese on top, or, if desired, mix the cheese with 2-3 tbls. fresh breadcrumbs and sprinkle on top of the sauce, dot with a little butter and lightly dust with nutmeg.

Bake in heated oven for 15-20 minutes or until piping hot and the top golden brown.

September/October 2002 issue of Dragon Tales

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