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    Home » Recipes » Recipes from the British Isles

    Anglesey Eggs

    Published: Feb 14, 2025 · Modified: Mar 8, 2025 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Anglesey eggs is a classic Welsh dish made with hard-boiled eggs served on a bed of mashed potatoes and leeks, smothered in a rich and creamy cheese sauce. This dish can be enjoyed on its own as an easy lunch or light supper or served with a piece of lightly battered fish for a more substantial meal.

    A dish of Anglesey eggs next to a plate of lightly battered pieces of fish. There is a bowl of peas in the background.

    This Anglesey eggs recipe is said to have originated on the island of Anglesey, which is a small island separated from the north Welsh mainland by the Menai Strait. It is believed the recipe evolved as a way of utilising local Welsh products, such as leeks and Caerphilly cheese.

    It's a simple, meatless recipe, utilising simple ingredients, but it packs a mighty punch in the flavour department.

    A dish of Anglesey eggs consists of three layers:

    • The first layer is made with buttery mashed leeks and potatoes.
    • These are topped with halved or quartered hard-boiled eggs.
    • Then the dish is topped with a layer of creamy cheese sauce before being baked in the oven to melt the cheese.
    • Finally (and you could call it the fourth layer if you wanted to) the dish is garnished with a sprinkling of chopped chives before being served.

    As I mentioned, a traditional Anglesey eggs recipe is made with Welsh Caerphilly cheese, which is a mild-favoured, light-coloured cheese. If you can't find it in your supermarket, the closest substitute is a good old English cheddar which is what I used to make this recipe.

    A dish of Anglesey eggs is traditionally eaten as a lunch or light supper on its own, but I thought it would be ideal for serving with these pan-fried fish fillets instead of chips. And I wasn't wrong! The mash, hard-boiled eggs and cheese sauce pair beautifully with the fish. Anglesey eggs with lightly battered fish has now earned itself a place on my meal rotation.

    This dish is quite similar to my earlier recipe for haddock au gratin which has leeks incorporated into a cheese sauce.

    Anglesey eggs being lifted from a serving dish with a large spoon.
    Jump to:
    • Ingredients
    • Instructions
    • How to boil an egg
    • Tips for a successful outcome
    • Variations
    • Equipment
    • Storage
    • Fun Fact
    • Save for later
    • Related recipes
    • 📋The recipe

    Ingredients

    This dish will serve 2 to 3 people when served by itself, or it will serve 4 people as a side dish served with pieces of battered fish.

    Ingredients needed to make Anglesea eggs.
    • Leeks - trimmed and sliced in half lengthwise and rinsed to remove any bits of dirt, then cut into half-inch slices.
    • Potatoes - peeled and cut into chunks. You can use any potato that you would normally use to make mash. Avoid waxy potatoes as they don't mash as well as the more floury varieties.
    • Eggs - these should be hard-boiled, peeled and cut into halves or quarters.
    • Cream - this is a single (or pouring) cream and is used to mash with the leeks and potatoes.
    • Butter - this is used both for softening the leeks and for making the cheese sauce.
    • Grated cheese - if you can get your hands on some Caerphilly cheese, you can use that, otherwise cheddar is the best substitute.
    • Flour - use for thickening the sauce.
    • Chives - finely chopped and used for garnish.
    • You will also need salt and ground black pepper for seasoning.

    If you intend to serve these Anglesey eggs with fish, I can recommend this recipe for pan-fried fish fillets, which will also serve 4 people.

    **You can find the exact ingredient quantities for making Anglesey eggs on the printable recipe card at the end of this post**

    Instructions

    Chopped leeks softening in butter.

    Step 1: Melt the butter in a saucepan and saute the leeks on moderate heat for 3 to 4 minutes until they just start to soften.

    Potatoes and leeks in a saucepan with water.

    Step 2: Add the potatoes to the pan and cover them with cold water. Season with salt to taste. Bring to a boil then cover with a lid and boil for 8 to 10 minutes or until the potatoes are soft enough to mash.

    Mashed leeks and potatoes in a saucepan.

    Step 3: Drain the potatoes and leeks, then mash them with 2 tablespoons of cream.

    Quartered hard-boiled eggs arranged on leek and potato mash in a baking dish.

    Step 4: Transfer the mash to an ovenproof baking dish and arrange the cut hard-boiled eggs on top.

    Cheese sauce

    Melted butter combined with flour to make a roux in a saucepan.

    Step 5: Melt the butter in a saucepan on moderate heat and when melted, stir in the flour taking care to remove any lumps.

    Milk thickening with a roux to form a sauce.

    Step 6: Add the milk gradually, stirring all the time, and continue to stir until the sauce thickens. It should be the consistency of thick custard. Stir in the cheese and let it melt. Season with salt and black pepper to taste.

    Assemble and bake

    An unbaked dish of Anglesey eggs sprinkled with grate cheese.

    Step 7: Pour the cheese sauce over the eggs and potatoes and sprinkle with grated cheese.

    A baked dish of Anglesey eggs garnished with chopped chives.

    Step 8: Place the dish onto a baking sheet (to catch any drips) and bake in a preheated oven (200C/400F) for about 15 minutes until the cheese melts and starts to brown. Garnish with chopped chives and serve hot.

    How to boil an egg

    See this article for how to boil an egg on the BBC Good Food website. It tells you how long you need to boil an egg to get a perfectly cooked soft or hard-boiled egg.

    Cooking tips:

    • Use eggs at room temperature to minimize cracking.  
    • If not serving immediately, plunge the hard-boiled egg into cold water for one minute. 
    • Crack the shell with the back of a spoon during cooling to make the egg easier to peel. 
    • Don't leave longer than the specified time; boiling an egg for too long can make it rubbery.

    Tips for a successful outcome

    Here are my top tips to ensure your Anglesey eggs always turn out perfectly:

    • When softening the leeks, don't allow them to brown. They should just soften gently in the butter.
    • When you add the potatoes to the leeks do not pour away any butter. The potatoes will pick up the buttery flavour as they boil.
    • Mashing the potatoes and leeks with a little cream gives them a softer texture. You could mash the potatoes with a small knob of butter and a splash of milk if you prefer.
    • Don't boil the eggs for too long - 10 minutes should give you a perfect hard-boiled egg with a firm but still creamy yolk.
    • When making the sauce, use a balloon whisk for stirring to minimise the chance of lumps forming in the sauce.
    A serving of Anglesey eggs on a plate with a piece of battered fish and a helping of peas.

    Variations

    This dish is traditionally made with leeks. I think it's the sweetness of the leeks that pairs so well with the eggs and cheese that does it! However, nothing is stopping you from swapping the leeks with other vegetables of your choice.

    You can vary the dish by using any vegetables that mash well with potatoes. Here are a few suggestions but I'm sure you can think of lots of others:

    • A combination of both leeks and brussels sprouts is delicious (I've tried that one).
    • Baby spinach would work well as would shredded swiss chard.
    • You can also use this recipe for South African boereboontjies (or mashed green beans) in place of the potato and leek mash.
    • Try leaving out the leeks and mixing a combination of peas and whole kernel corn through the mashed potatoes.

    If you prefer a crunchier topping, add half a cup of Panko breadcrumbs to the grated cheese before sprinkling it on top.

    Equipment

    To make Anglesey eggs you will need the following equipment:

    • A saucepan for boiling the leeks and potatoes, and a colander to drain them. To make the mash you will need a potato masher.
    • You will also need a saucepan for boiling the eggs and another for making the sauce. I normally boil the eggs and pop them into cold water then use the same saucepan for the sauce.
    • Finally you will need an ovenproof baking dish large enough to hold the potatoes, eggs and sauce. The one I used was 5" x 6" and it was a tight fit to get everything in. I suggest you use one slightly larger, but it depends on how many potatoes you make as to how large the dish should be.

    Storage

    Unfortunately, this dish isn't really suitable for freezing.

    You can store any leftovers in a covered container in the refrigerator for up to 3 days and reheat them in the microwave.

    You can also assemble the dish ahead of time, cover it tightly with aluminium foil and store it in the refrigerator for up to 2 days. Bake for the time and temperature given in the recipe.

    Fun Fact

    What is Anglesey famous for?

    Apart from the beautiful scenery (and delicious food), Anglesey is home to the town with the longest name in the northern hemisphere.
    Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch which loosely translated from Welsh means "St. Mary's Church in the hollow of white hazel near a rapid whirlpool and the Church of St. Tysilio near the red cave" is just 5 minutes away from the Menai suspension bridge which joins Anglesey to mainland Wales.

    Save for later

    If you would like to try this Anglesey eggs recipe, why not save it to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    A dish of Anglesey eggs next to a plate of lightly battered pieces of fish. There is a bowl of peas in the background.

    Anglesey eggs

    Anglesey eggs is a classic Welsh dish made with hard-boiled eggs served on a bed of mashed potatoes and leeks, smothered in a rich and creamy cheese sauce. This dish can be enjoyed on its own as an easy lunch or light supper or served with a piece of lightly battered fish for a more substantial meal.
    Recipe by: Veronica
    Main meal
    British
    Calories 627
    Prep 30 minutes minutes
    Cook 15 minutes minutes
    Total Time 45 minutes minutes
    Servings: 2 - 3 people
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    (Click the stars to rate this recipe)

    Equipment

    • 2 - 3 Saucepans
    • Colander
    • Potato masher
    • Cheese grater
    • Baking dish 6" x 7"
    • Baking sheet optional

    Ingredients

    • 1¼ pound / 550 grams potatoes peeled and cut into chunks
    • 2 medium leeks washed and finely sliced
    • 1 tablespoon / 15 grams butter to saute the leeks
    • ½ teaspoon salt for the potatoes
    • 2 tablespoons / 30 grams single cream for mashing potatoes
    • 3 hard-boiled eggs quartered

    Cheese sauce

    • 2 tablespoons / 30 grams butter
    • 3 tablespoons / 45 grams flour
    • 1½ cups milk
    • ½ cup /50 grams cheddar cheese grated
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Topping

    • ¼ cup / 25 grams cheddar cheese grated
    • 2 teaspoons chopped fresh chives

    Instructions

    • Melt the butter in a saucepan and saute the leeks on moderate heat for 3 to 4 minutes until they just start to soften.
      1 tablespoon / 15 grams butter, 2 medium leeks
    • Add the potatoes to the pan and cover them with cold water. Season with salt to taste. Bring to a boil then cover with a lid and boil for 8 to 10 minutes or until the potatoes are soft enough to mash.
      1¼ pound / 550 grams potatoes, ½ teaspoon salt
    • Drain the potatoes and leeks, then mash them with 2 tablespoons of cream.
      2 tablespoons / 30 grams single cream
    • Transfer the mash to an ovenproof baking dish and arrange the cut hard-boiled eggs on top.
      3 hard-boiled eggs

    Cheese sauce

    • Melt the butter in a saucepan on moderate heat and when melted, stir in the flour taking care to remove any lumps.
      2 tablespoons / 30 grams butter, 3 tablespoons / 45 grams flour
    • Add the milk gradually, stirring all the time, and continue to stir until the sauce thickens. It should be the consistency of thick custard. Stir in the cheese and let it melt. Season with salt and black pepper to taste.
      1½ cups milk, ½ cup /50 grams cheddar cheese, ½ teaspoon salt, ¼ teaspoon black pepper

    Assemble and bake

    • Pour the cheese sauce over the eggs and potatoes and sprinkle with grated cheese.
      ¼ cup / 25 grams cheddar cheese
    • Place the dish onto a baking sheet (to catch any drips) and bake in a preheated oven (200C/400F) for about 15 minutes until the cheese melts and starts to brown. Garnish with chopped chives and serve hot.
      2 teaspoons chopped fresh chives

    Notes

    This dish can be served for a lunch or light supper with a fresh tomato and lettuce salad and slices of crusty bread.
    If you would like to serve it with fish  I would like to recommend this recipe for pan-fried fish fillets in a light batter.
     
    Recipe tips
    • When softening the leeks, don't allow them to brown. They should just soften gently in the butter.
    • When you add the potatoes to the leeks do not pour away any butter. The potatoes will pick up the buttery flavour as they boil.
    • Mashing the potatoes and leeks with a little cream gives them a softer texture. You could mash the potatoes with a small knob of butter and a splash of milk if you prefer.
    • Don't boil the eggs for too long - 10 minutes should give you a perfect hard-boiled egg with a firm but still creamy yolk.
    • When making the sauce, use a balloon whisk for stirring to minimise the chance of lumps forming in the sauce.
     
    Nutrition - is based on the assumption that 3 people will eat this dish as a light supper, and does not include any fish or other protein that may be served with it.

    Nutrition

    Calories - 627kcal | Carbohydrates - 55.1g | Protein - 26.8g | Fat - 34.2g | Saturated Fat - 182g | Cholesterol - 442mg | Sodium - 1218mg | Potassium - 1111mg | Fiber - 6.3g | Sugar - 8.8g | Vitamin D - 47µg | Calcium - 372mg | Iron - 5mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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