Entree: United Kingdom – Wales – Anglesey Eggs (Baked eggs with leeks, bacon, and cheddar in a creamy mustard sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 8 large eggs, approx. 50 g each
- 8 thick-cut bacon slices, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) unsalted butter
- 2 medium leeks, white and light green parts only, sliced and washed — about 2 cups (200 g)
- 1 garlic clove, minced
- 1 tbsp (15 ml) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) English mustard or Dijon mustard
- 1 cup (115 g) grated mature cheddar (Welsh cheddar if available)
- 1 tbsp (15 g) chopped fresh parsley
- 1 tbsp (15 ml) vegetable oil or bacon fat
- Salt and freshly ground black pepper
- Optional: a pinch of nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x9 inch (23x23 cm) shallow baking dish with a little oil or butter.
2. Place eggs in a pan, cover with cold water, bring to a gentle boil, then simmer 9 minutes for firm yolks; transfer to an ice bath, peel, and halve lengthwise.
3. Fry the bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and roughly chop when cool, reserving a tablespoon of fat.
4. In the same skillet melt butter with reserved bacon fat or 1 tbsp (15 ml) oil, add sliced leeks and a pinch of salt, and cook over medium heat 6–8 minutes until soft; add minced garlic and cook 1 minute more.
5. Sprinkle flour over the leeks, stir to coat and cook 1 minute. Gradually whisk in milk and cream until smooth; simmer until the sauce thickens, 3–4 minutes. Stir in mustard, half the grated cheddar, salt, pepper, and nutmeg if using.
6. Spread the leek-mustard sauce in the bottom of the prepared baking dish. Arrange the halved eggs cut-side up atop the sauce and scatter the chopped bacon over and around the eggs.
7. Pour any remaining sauce over the eggs, sprinkle the remaining cheddar evenly on top, and bake in the preheated oven 12–15 minutes until the cheese is melted and golden at the edges.
8. Remove from oven, sprinkle with chopped parsley, and let rest 2 minutes before serving with toasted wholemeal bread or boiled potatoes.