Welsh Anglesey Eggs
The following dish is one that showcases eggs with the classic welsh vegetable, leeks. this is a lovely addition to an easter or early spring brunch.
Steps
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 400f 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 mix.
Ingredients
yukon gold potatoes, leeks, butter, eggs, dry mustard, unbleached all-purpose flour, whole milk, caerphilly cheese, salt & freshly ground black pepper