About 18 months ago, I went on a great family trip to Anglesey in north Wales to an unbelievably beautiful village called Rhosneigr. Belinda Carlisle was right, heaven IS a place on earth.
Even arriving there on a request stop-only train was an experience. A woman I got chatting to told me Rhosneigr was “a place that changes you.” Seriously, it was like the opening chapter of a great chicklit book you’d read on holiday in which a newly divorced and jaded woman goes to find herself away from the city and possibly ends up marrying a lighthouse keeper (a book I am TOTALLY going to write).
Anyway, I digress. This is a delish addition to your weekend brunch. Serves four (or two very hungry/hungover people). Some toasty soldiers on the side would make this meal worthy of a Belinda Carlisle sing-a-long.
Wyau Ynys Mon or Anglesey Eggs
You will need…
450g potatoes (peeled)
1 pint (600ml) milk
75g grated Caerphilly cheese
4 eggs, hardboiled and shells off
Four little ramekins
- Boil your tatties until soft. For the last ten minutes of the cooking time, add in your chopped leeks. Drain ’em then mash ’em together with some salt and pepper.
- In a pan on a medium heat melt the butter and stir in the flour. After a little minute, stir in the milk and bring it to the boil to thicken. Add more salt and pepper and half of the cheese.
- In your little ramekins pop in the potato-leek mix around the outside and put the chopped up egg in the middle. Put the cheese sauce over them and sprinkle over the rest of your cheese.
- Pop them under your hothothot grill for a min to make em toasty and lovely. Mmmmm.