Anglesey Eggs
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Anglesey Eggs
  Eggs  
Last updated 6/12/2012 1:04:00 AM. Recipe ID 28263. Report a problem with this recipe.
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      Title: Anglesey eggs
 Categories: Barry
      Yield: 4 Servings
 
      1 pt Milk
  1 1/2 lb Leeks
      8    Free Range Eggs, Size 2
    1/2 ts Salt
      1 tb Heaped, Cornflour
      1 oz Butter
        pn Nutmeg
      2 oz Grated Caerphilly Cheese
           -or cheddar
 
  Trim the leeks and wash them thoroughly. Cut into 1 inch lengths. Put
  the milk ( or milk / cream mixture) into a non-stick saucepan with
  the leeks and bring to the boil. If you like your leeks soft rather
  than slightly crisp, let them boil for a minute or two. Remove the
  leeks (leaving the milk in the pan) and put them into a baking dish.
  Put the eggs cold into boiling water and cook for exactly five
  minutes. Remove, cool and shell. The eggs should be soft in the
  middle but the whites will be firm. Lay the shelled eggs on the
  leeks. Make a white sauce by whisking in the cornflour, salt and
  butter and bring gently to the boil while you whisk. When the sauce
  is smooth, thick and glossy, pour it over the eggs and leeks,
  sprinkle the top with nutmeg and grated cheese and put it under the
  grill until it is hot and bubbling. Don't leave it too long or the
  eggs will be over-cooked. Serve at once with lots of crusty bread and
  butter
  




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Recipe ID 28263 (Apr 03, 2005)

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