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Anglesey eggs with bacon chops
8 free-range eggs
For the mashed potatoes and leek
500g/1lb 2oz potatoes, peeled, chopped
knob of butter, plus extra for greasing
80-110ml/3-4fl oz double cream
salt and freshly ground white pepper
3 leeks, trimmed, sliced
For the sauce
50g/2oz unsalted butter
50g/2oz plain flour
600ml/1 pint milk
1 tsp mustard powder
salt and freshly ground black pepper
75g/3oz Cheddar cheese, grated
75g/3oz Caerphilly cheese, grated
For the topping
100g/3½oz white breadcrumbs
25g/3oz Cheddar cheese, grated
25g/3oz Caerphilly cheese, grated
pinch freshly ground nutmeg
salt and freshly ground black pepper
To serve
drizzle olive oil
8 smoked bacon chops
small handful fresh flatleaf parsley, chopped
Preparation method
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 10-15 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 3-4 minutes, or
until tender, then drain well. Stir the cooked leeks into the mashed
potatoes until well combined.
7. For 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 4-5 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 20-25 minutes, or until the topping is
crisp and golden-brown and the sauce is bubbling.
16. Meanwhile, heat a little oil in a non-stick frying pan over a medium
to high heat. Add the bacon chops and fry for 3-4 minutes on each
side, or until crisp on both sides and completely cooked through
(the juices will run clear when the meat is pierced in the thickest
part with a skewer).
17. To serve, spoon a portion of the Anglesey eggs into the centre of
four serving plates. Place one bacon chop alongside each. Garnish
with the flatleaf parsley.