RECIPE: Make your own Delicious Anglesey Eggs | Quality Unearthed

how to make delicious anglesey eggs

The winter is almost over, but spring still offers those crispier temperatures at times, and there’s nothing more satisfying than a tasty Welsh delicacy to warm you from the inside out, in the form of delicious Anglesey eggs.  What better time to try this recipe for yourself than when you’re at a glamping North Wales destination? Of course you can try the recipe anywhere you like, but it gives that extra slice of authenticity, right?

Anglesey eggs - ideal to be cooked in one of our glamping North Wales abodes

So here’s a full recipe list for you to work from and most of all enjoy once you are done!

This dish will provide you with two servings, and should take approximately 30 minutes’ preparation, followed by 60-120 minutes cooking time.



  • 4 free-range eggs


To make the mashed potatoes and leek:

  • 250g potatoes, peeled, chopped
  • 40-55ml double cream
  • salt and freshly ground white pepper
  • 1 ½ leeks, trimmed, sliced
  • A knob of butter, plus extra for greasing


To make the sauce:

  • 25g unsalted butter
  • 25g plain flour
  • 300ml milk
  • ½ tsp mustard powder
  • salt and freshly ground black pepper
  • 40-45g Cheddar cheese, grated
  • 40-45g Caerphilly cheese, grated


To make the topping:

  • 50g white breadcrumbs
  • 12.5g Cheddar cheese, grated
  • 12.5g Caerphilly cheese, grated
  • pinch freshly ground nutmeg
  • salt and freshly ground black pepper



  1. Preheat the oven to 220C/400F/Gas 6. Grease an ovenproof dish with butter.
  2. Boil the eggs for 8-10 minutes in a large pan of boiling water. Remove from the pan using a slotted spoon and run under cold water until cool enough to handle.
  3. When cool, peel the eggs and slice into rings. Set aside.
  4. For the mashed potatoes, cook the potatoes in a separate pan of boiling, salted water for 5-10 minutes, or until tender. Drain well.
  5. Pass the potatoes through a ricer until smooth, collecting the mash in a clean pan. Heat the mashed potatoes over a low heat and add the butter and cream, mixing until well combined. Season, to taste, with salt and freshly ground white pepper. Set aside and keep warm.
  6. Meanwhile, boil the leeks in a pan of boiling water for 2-3 minutes, or until tender, then drain well. Stir the cooked leeks into the mashed potatoes until well combined.
  7. Now it’s time to get cracking with the sauce. Melt the butter in a pan over a low heat. Whisk in the flour until the mixture is thick and well combined.
  8. Gradually add the milk, whisking continuously, for 2-4 minutes, or until all of the milk has been incorporated into the mixture and the sauce is thick and smooth.
  9. Add the mustard powder and season, to taste, with salt and freshly ground black pepper.
  10. Stir in the cheeses until melted.
  11. For the topping, in a large bowl, mix together all of the topping ingredients until well combined. Set aside.
  12. Spoon the mashed potatoes and leeks into the bottom of the prepared ovenproof dish, pressing down to form an even layer.
  13. Arrange the slices of boiled egg on top in a circular pattern, overlapping them until all of the mashed potatoes are covered.
  14. Season, to taste, with salt and freshly ground black pepper, then pour over the cheese sauce. Sprinkle over the topping.
  15. Place the dish onto a baking tray to catch any drips. Transfer the dish to the oven and bake for 10-15 minutes, or until the topping is crisp and golden-brown, displaying an alluring bubbling sauce.
  16. Serve up and enjoy!

Here’s what they should look like:



A photo posted by Jacob Hymel (@jph.jpg) on

*If you want to make this recipe while glamping, please check that the particular abode you are staying in has everything you need to do so.

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