This classic Welsh dish consists of creamy mashed potatoes and hard-boiled eggs baked in a cheesy sauce. It's delicious comfort food at its best!


  • 500g (1lb 2oz) potatoes, peeled and chopped

  • Knob of butter

  • Salt and ground white pepper

  • 80-110ml (4floz) double cream

  • 3 leeks, sliced

  • 8 eggs

  • Extra butter, to grease

  • Ingredients for the sauce

  • 50g (2oz) unsalted butter

  • 50g (2oz) plain flour

  • 600ml (1pt) milk

  • 1tsp mustard powder

  • Salt and pepper

  • 75g (3oz) Cheddar cheese, grated

  • 75g (3oz) Caerphilly cheese, grated

  • Ingredients for the topping

  • 100g white breadcrumbs

  • 25g (3oz) Cheddar cheese, grated

  • 25g (3oz) Caerphilly cheese, grated

  • pinch of ground nutmeg

  • salt and pepper

  • To serve

  • Olive oil

  • 8 smoked bacon chops

  • Small handful flat-leaf parsley, chopped


  • 1.

    Pre-heat the oven to 220C/400F/Gas 6.

  • 2.

    Cook the potatoes in a pan of boiling, salted water for 10-15 minutes, or until tender.

  • 3.

    Drain and then pass through a ricer into a clean pan.

  • 4.

    Stir in the butter, white pepper, salt and cream and stir together over a gentle heat to combine.

  • 5.

    Cook the leeks in a pan of boiling water for 3-4 minutes, then drain. Stir the cooked leeks into the mash to combine.

  • 6.

    To make the topping, in a large bowl, mix together the breadcrumbs, Cheddar and Caerphilly cheese, a pinch of ground nutmeg and seasoning to combine.

  • 7.

    For the sauce, melt the butter in a pan then add the flour and mix together over a low heat for 1-2 minutes. Pour in the milk and whisk over a moderate heat until it thickens.

  • 8.

    Add the mustard powder, seasoning and then stir in the combined cheeses until melted.

  • 9.

    Boil the eggs for 8-10 minutes. Remove using a slotted spoon and run under cold water.

  • 10.

    Once cool enough, peel the eggs, cut off the top of each egg and then slice into rings.

  • 11.

    Grease an ovenproof dish using butter. Spoon the mash into the dish and press down. Arrange the egg slices on top in a circular pattern, overlapping to cover. Season with salt and pepper and then pour over the cheese sauce.

  • 12.

    Sprinkle over the crumb topping then transfer the dish to a baking tray. Bake in the oven for 20-25 minutes or until golden brown and bubbling.

  • 13.

    Meanwhile, heat a little oil in a non-stick frying pan and pan-fry the bacon chops on each side for 3-4 minutes, or until crisp and cooked through.

  • 14.

    To serve, spoon the Anglesey eggs onto serving plates and serve the crispy bacon chops alongside.

  • 15.

    Garnish with flat-leaf parsley to finish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1254kj
  • Fat Total 88g
  • Saturated Fat 40g
  • Protein 44g
  • Carbohydrate 71g
  • Sugar 14g
  • Sodium 1481mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by linnieReport
just love the show..cant wait for each episode