Anglesey Eggs (Wyau Môn)

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.

Cook Time:

Prep Time:

Total Time:

Servings: 4

Ingredients:

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

Preparation:

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

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

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

Add the cooked leeks to the mashed potatoes and season.

Poach eggs in water until soft.

Layer the leek and potato mixture into the serving dish.

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

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

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

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