Anglesey Egg Recipe

Anglesey Eggs
Huw Jones / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
832 Calories
47g Fat
69g Carbs
34g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 832
% Daily Value*
Total Fat 47g 61%
Saturated Fat 21g 105%
Cholesterol 454mg 151%
Sodium 1540mg 67%
Total Carbohydrate 69g 25%
Dietary Fiber 6g 21%
Total Sugars 15g
Protein 34g
Vitamin C 30mg 149%
Calcium 633mg 49%
Iron 5mg 26%
Potassium 1233mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Anglesey eggs might not look the prettiest dish on the block but believe me, it has one of the best flavors with its bed of soft mashed potatoes with hard-boiled eggs all smothered in a thick creamy leek and cheese sauce.

This delicious Welsh recipe is perfect for vegetarians as a dish on its own. The Anglesey eggs can be teamed up with meats and a particularly good match is with grilled bacon chops. You'll need two servings of mashed potatoes (about 2 cups), and it's a great use for leftover mash.

Anglesey eggs come from Anglesey, a large island reaching out into the Irish sea separated from North Wales by the Menai Strait.


  • 2 cups mashed potatoes

  • 1 ounce unsalted butter

  • 2 large leeks, finely sliced

  • 1 cup milk

  • 1 tablespoon flour

  • 3 ounces cheddar cheese, grated

  • 4 large hard-boiled eggs, quartered

  • 3 tablespoons breadcrumbs

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 200 C / 400 F / Gas 6.

  3. Melt 1 ounce/25 grams butter in a large, roomy frying pan. Add the finely sliced leeks, season generously with salt and a little pepper. Cook for 5 minutes on medium heat until the leeks are just beginning to soften, take care to not burn.

  4. Raise the heat slightly, stir in the flour, cook for 2 minutes stirring continuously. Still stirring, slowly add the milk, continue to cook for about 2 minutes to make a thick, creamy sauce. Simmer on a low heat for 5 minutes then add half the cheese, stir then check the seasoning.

  5. Generously butter an ovenproof dish, deep enough to take all the ingredients, but not too wide, you want thick layers of potatoes and sauce. Firstly add the mashed potatoes, spread to cover the base of the dish in a thick layer. Neatly arrange the egg quarters gently pushing each into the soft mashed potatoes. Pour the leek sauce over.

  6. Mix the remaining cheese with the breadcrumbs and sprinkle over the sauce. Bake in the preheated oven for 20 mins or until bubbling and a golden-brown crust on top.

    Serve as a dish on its own or as a side dish for meats, particularly delicious with bacon chops.