This meal is fit for a queen, literally. It was designed for Her Majesty the Queen Elizabeth II by Mark Flanagan, the Executive Chef for the United Kingdom.


  • 1 Pound potatoes, peeled
  • 2 Leeks, Washed and chopped
  • Fresh thyme
  • 1 Ounce butter
  • 4 Ounce flour
  • 1/2 Cup milk
  • Onion Cloute (half a small onion studded with two cloves)
  • 1 Teaspoon English Mustard
  • 1 Tablespoon Caerphilly cheese, grated
  • Salt, Nutmeg and freshly ground pepper to taste
  • 4 Eggs poached


Step 1:

Cook the potatoes in salted water, when cooked through, drain and dry out slightly, mash adding butter and milk as required.

Step 2:

Sweat the washed and chopped leeks off in butter with the Thyme leaves.

Step 3:

Make a basic Mornay sauce with the addition of freshly grated Nutmeg and English Mustard (reserve a little cheese to go over the top).

Step 4:

Add the cooked leeks to the mashed potatoes and season.

Step 5:

Poach eggs in water until soft.

Step 6:

Layer the leek and potato mixture into the serving dish.

Step 7:

Top the mixture with the poached eggs (leave space between the eggs)

Step 8:

Cover with Mornay sauce, sprinkle the remaining cheese and gratinate under the salamander.

Step 9:

Anglesey is an Island in the Irish Sea off the North West coast of Wales.

Step 10:

Anglesey eggs have historically been a nutritious, economic and tasty way to feed the family for many years.