Anglesey Eggs (Ŵyau Ynys Môn) – This classic Welsh recipe of mashed potatoes with leeks & hard boiled eggs, is baked in a cheese sauce with a crisp crumb topping, and makes a thrifty and tasty midweek supper dish for all the family.
Co-Op Irresistible Mashing Potatoes
Today’s recipe is a classic, Anglesey Eggs (Ŵyau Ynys Môn), a wonderful Welsh recipe from the island of Anglesey, which is separated from mainland Wales by The Menai Strait, or Afon Menai as it is known locally. As with lots of regional recipes in the British Isles, the origins of the recipe are unknown, but I have seen several variations of eggs baked “Au Gratin” from my time living in France, and the Bretagne (Breton) version also uses leeks, and is very similar insofar as it also uses a cheese sauce to bind all the ingredients together. I love these simple, regional recipes, and this one is one of my favourites, a supremely easy supper dish that takes the minimum of effort to cook, making it especially suitable for a midweek family supper dish.
The key ingredients for this tasty baked recipe are, mashing potatoes, of which I used Co-Op Irresistible Mashing Potatoes, which were grown in the UK, as well as fresh leeks, Caerphilly cheese and home-reared free-range eggs. The variety of potatoes I used were Lilly, a yellow-skinned mashing potato that resulted in a pile of fluffy, buttery mash; exclusive to the Co-Op, they come in 1.5kg bags and are available from mid-October. Added to my perfectly buttery and fluffy mash, were sautéed leeks and hard boiled eggs, which were all baked au gratin in a cheese sauce that was topped with a crispy, cheesy crumb! This is simple food, using fresh, local and seasonal ingredients in which the quality shines through.
The recipe is shared below, on a printable recipe card, and as well as being a wonderful family supper dish, I can see this baked potato and egg dish being the perfect weekend brunch dish, or even when served for Christmas morning, with a glass of fizz! I haven’t tried this myself yet, but, you could make this recipe ahead of time, right up the pre-baking stage, then cover it, keep it in the fridge overnight, and then next morning, (or evening) whip it out for ten or fifteen minutes to bring it to room temperature, before whacking it in the oven for an easy and stress free weekend brunch, or weekend family luncheon dish. And, why not elevate this tasty but humble dish by baking it in individual cast iron pots for a bit of Gallic chic?! C’est parfait, or mae’n wych as they say in Wales.
This fabulous recipe is perfect for all year around, but never more so than for a cold winter’s evening, when you can all sit around the fire, in your PJ’s why not, and eat this dish balanced on your lap! I have suggested using Wale’s famous Caerphilly cheese, as it works so well in this dish, but you can of course use any cheese that takes your fancy, and I suspect a sharp, mature Cheddar would be good, as well as any other regional British cheeses such as Wensleydale, Cheshire or Double Gloucester. I hope you enjoy this historical regional recipe from Wales if you make it, and do let me know how it went down with you and your family. Karen
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