Anglesey Eggs with Leeks and Cheese

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

An Anglesey favourite: buttery leek mash and halved boiled eggs baked under a mustardy Cheddar sauce until golden. This Welsh-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs floury potatoes, peeled, leeks, sliced, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 700 g floury potatoes, peeled
• 2 leeks, sliced
• 60 g butter
• 6 eggs
• 25 g plain flour
• 400 ml whole milk
• 120 g mature Welsh Cheddar, grated
• 1 tsp Dijon mustard
• pinch nutmeg, grated
• to taste salt and white pepper

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Instructions

1. Step 1: Boil the potatoes until tender. Drain and mash with 20 g of the butter.
2. Step 2: Cook the leeks in another 20 g of butter until soft, then fold them into the mash.
3. Step 3: Hard-boil the eggs for 9 minutes. Cool, peel and halve them.
4. Step 4: Make the sauce: melt the remaining butter, stir in the flour and whisk in the milk until thick. Stir in 80 g of the cheese, the mustard, nutmeg and seasoning.
5. Step 5: Spread the leek mash around the edge of a buttered dish and put the eggs in the centre.
6. Step 6: Pour the sauce over, scatter with the remaining cheese and bake at 200°C for 20 minutes, until golden.