Anglesey Mobile Kitchen dish ...
Pre-heat the oven to 220C/400F/Gas 6.
Cook the potatoes in a pan of boiling, salted water for 10-15 minutes, or until tender.
Drain and then pass through a ricer into a clean pan.
Stir in the butter, white pepper, salt and cream and stir together over a gentle heat to combine.
Cook the leeks in a pan of boiling water for 3-4 minutes, then drain. Stir the cooked leeks into the mash to combine.
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.
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.
Add the mustard powder, seasoning and then stir in the combined cheeses until melted.
Boil the eggs for 8-10 minutes. Remove using a slotted spoon and run under cold water.
Once cool enough, peel the eggs, cut off the top of each egg and then slice into rings.
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.
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.
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.
Spoon the Anglesey eggs onto serving plates and serve the crispy bacon chops alongside.
Garnish with flat-leaf parsley to finish.
Nutritional analysis per serving (4 servings)
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.
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