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Anglesey Eggs Recipe
|Butter||1 Ounce (25 Gram)|
|Plain flour||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Cheddar cheese||6 Ounce, grated (150 Gram)|
|Black pepper||To Taste|
|Leeks||1 Pound, chopped and cooked (450 Gram)|
|Potatoes||1 Pound, cooked and sieved (450 Gram)|
|Eggs||4 , hard boiled (Size 3)|
Calories 513 Calories from Fat 241
% Daily Value*
Total Fat 27 g42%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 277.4 mg
Sodium 485.4 mg20.2%
Total Carbohydrates 47 g15.6%
Dietary Fiber 4.8 g19.1%
Sugars 9.1 g
Protein 23 g46.6%
Vitamin A 56% Vitamin C 60%
Calcium 48.5% Iron 25.5%
*Based on a 2000 Calorie diet
Return to the heat and cook for one minute, remove and gradually add the milk, stirring all the time.
Return to the heat and bring to the boil, stirring. Simmer for two to three minutes.
Add the grated cheese and season.
Beat together the leeks and potatoes until they are smooth and the mixture is pale green.
Arrange the potato mixture in a deep border around an ovenproof dish.
Halve the hard-boiled eggs and place with the cut surface down inside the potato border.
Pour over the cheese sauce and brown under a hot grill. Serve immediately.