Anglesey Eggs (Wyau Môn)

A fine combination of eggs in a cheese sauce surrounded by creamy potatoes and leeks, and grilled until crisp on top. What better way to start a meal?

450g (1lb) potatoes, peeled
3 leeks, chopped
50g (2oz) butter
50g (2oz) flour
600ml (1 pint) milk
75g (3oz) Caerphilly cheese, grated
Salt and freshly ground pepper
4 eggs, hardboiled and shelled

1. Boil the potatoes in salted water until soft. Cook the leeks in salted water for 10 minutes, or add the potatoes for the last 10 minutes of their cooking time. Drain well, then combine, season and mash together.
2. Make a cheese sauce by melting the butter in a saucepan, stir in the flour and cook for a minute, then gradually stir in the milk and bring to the boil to thicken. Season well and add half of the cheese.
3. Take 4 individual dishes – ramekins or scallop shells are ideal – and with a fork arrange the leek and potato mixture around the sides. Chop the eggs and put in the middle of each dish. Cover with the cheese sauce and sprinkle over the remaining cheese.
4. Brown quickly under a hot grill or heat through in a very hot oven (gas 8, 450ºF, 230ºC) for 10 minutes.