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.
New Celtic Cooking.
ANGLESEY EGGS
Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish Sea. Anglesey eggs, a simple and tasty way of using up left over potatoes and heels of cheese, have been enjoyed for tea or supper by many Welsh and English vacationers here.
Boil the leeks for 5-10 minutes, strain and combine with the mashed potato.
Season well and beat in half the butter until the mixture is fluffy.
Arrange on a greased ovenproof dish.
To make the cheese sauce, melt 1 ounce of butter in a saucepan and stir in the flour.
Cook for 2 minutes, stirring constantly.
Remove from the heat and gradually add the hot milk, mixing vigorously.
When smooth, return to the heat and bring to the boil, stirring all the while.
Allow to simmer gently until thick.
Add nutmeg, most of the grated cheese and season to taste.
Slice the hard-boiled eggs in half, lengthwise, and arrange on the bed of leek and potatoes.
Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter.
Bake at 200°C/ 400°F/ Gas Mark 6 until brown.
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Anglesey Eggs. Source of Recipe WDA Recipe Introduction Traditionally Anglesey eggs are simply made with mashed potato mixed with leeks, hard boiled eggs and a cheese sauce. This recipe uses all these ingredients, but with a very different application. Serves 6 List of Ingredients 6 good size potatoes (not too large - like baking potatoes) From recipecircus.com
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Place the potatoes into a large saucepan and cover with water. Bring to a boil and boil for about 15-20 minutes until the potatoes are tender. Drain and return to the dry pot over low heat for 2 minutes. Mash the potatoes, then and add the cream and butter and beat through the potatoes. In a separate saucepan cook the leeks with a little water ... From australianeggs.org.au
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