Anglesey Eggs

(A supper dish of cheese and hard boiled eggs on a bed of leeks and mashed potato.)

6 small leeks, chopped and cooked ½ pint hot milk

1 lb. of hot mashed potatoes 3 oz. Cheddar cheese, grated

3oz. butter 8 hard boiled eggs, halved

Salt and black pepper 2 tablespoons fresh breadcrumbs

1 tablespoon flour Grated nutmeg.

Set oven to 350°F or Mark 4. In a bowl, combine the leeks, mashed potatoes and half the butter; season and beat well together. Place in a buttered, ovenproof dish. Make a cheese sauce by melting 1 oz. of the butter in small pan, add the flour, stir and cook for 2 minutes over a low heat. Stir in the milk, add the cheese and simmer, stirring, until it thickens (reserve half an ounce of butter and a little cheese for sprinkling over the finished dish). Arrange the halved hard boiled eggs over the potato and leek mixture. Pour the cheese sauce over. Mix the reserved cheese with the breadcrumbs and sprinkle over the sauce; dot with the remaining butter and grate a little nutmeg over. Bake for 15-20 minutes until nicely browned. Serve with broccolli or peas. Serves 4.