Anglesey Eggs

Instructions

1. Prepare the potatoes
   Place the peeled and cubed potatoes in a large saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15-20 minutes until tender. Drain well and return to the pan.
2. Make the mash
   Add 30g of the butter and all of the milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste, then set aside.
3. Cook the leeks
   In a separate pan, melt the remaining 20g of butter over medium heat. Add the sliced leeks and cook gently for about 5-7 minutes until softened but not browned. Season lightly with salt and pepper.
4. Prepare the eggs
   Meanwhile, bring a large pan of water to a gentle simmer. Carefully add the eggs and cook for 7 minutes for soft-boiled eggs. Drain and cool under cold running water, then peel the eggs and cut into halves.
5. Make the cheese sauce
   Warm the double cream in a small saucepan. Add 150g of the grated cheese and the mustard, stirring until the cheese has melted. Season with salt and pepper.
6. Assemble the dish
   Preheat the oven to 200°C/180°C fan/Gas 6. Butter a large ovenproof dish. Spread half the mashed potatoes in the base of the dish. Top with the cooked leeks, then arrange the halved eggs on top, cut-side up. Spoon over the cheese sauce, then carefully top with the remaining mashed potato.
7. Finish and bake
   Sprinkle the remaining 50g of grated cheese over the top of the dish. Bake in the preheated oven for 20-25 minutes until golden and bubbling. Remove from the oven and let stand for 5 minutes.
8. Serve
   Sprinkle the dish with the chopped fresh parsley and serve immediately. This dish pairs well with a simple green salad or steamed vegetables.