Best 2 Anglesey Eggs Welsh Recipes

In the realm of culinary delights, Anglesey eggs, a traditional Welsh dish, stand out with their unique charm and distinctive flavor. Originating from the picturesque Isle of Anglesey, these eggs are known for their vibrant orange yolks, a result of the hens' diet rich in shrimp and cockles. This article presents a delectable collection of Anglesey egg recipes that capture the essence of this Welsh delicacy. From the classic Anglesey eggs with bacon to the innovative Anglesey egg salad and the delightful Anglesey egg breakfast muffins, each recipe showcases the versatility and appeal of this exceptional ingredient. Embark on a culinary journey to discover the vibrant flavors and textures that make Anglesey eggs a beloved dish, enjoyed by generations in Wales and beyond.

Here are our top 2 tried and tested recipes!

WELSH ANGLESEY EGGS

Welsh Anglesey Eggs image

The following dish is one that showcases eggs with the classic Welsh vegetable, leeks. This is a lovely addition to an Easter or early spring brunch.

Provided by Olha7397

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large yukon gold potatoes, peeled, halved
3 large leeks, rinsed well, trimmed, thinly sliced
1/4 cup butter
6 large eggs, hard-boiled, quartered
2 1/2 teaspoons dry mustard
1/4 cup unbleached all-purpose flour
2 1/2 cups whole milk
4 ounces grated caerphilly cheese or 4 ounces sharp cheddar cheese
sea salt & freshly ground black pepper

Steps:

Place the potatoes in a medium sized saucepan, cover with cold water, add a good bit of salt, loosely cover and bring to the boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. About 7 minutes before the potatoes are cooked, put the leeks in a steamer and steam over the potatoes, uncovered, for about 6-7 minutes until tender. Transfer the leeks to a clean tea towel and pat dry. Drain potatoes, return saucepan to a very low heat to thoroughly dry them out. Remove from the heat and mash with a potato masher. Add 1/4 cup of butter, the mustard and the steamed leeks and beat all the ingredients together until you have created a light, fluffy mass. Season with salt and pepper to taste, cover with a clean tea towel and a lid and set to one side while you prepare the cheese sauce.
Preheat oven to 400°F Melt the remaining 1/4 cup of butter in a saucepan over low heat. Whisk in the flour and let cook for a minute or two; remove from heat if mixture begins to colour. Add milk gradually, whisking in as you do so. Increase heat and cook until mixture comes to a gently boil and thickens. If too thick, add a little additional milk. Add all but 2 tablespoon of the cheese and stir in well to melt. Season with salt and pepper to taste.
Lightly butter a shallow gratin dish. Spoon the potato mixture around the outside. Fill the centre with the quartered eggs. Cover all with the cheese sauce and use rest of the cheese for the top. Bake for 20-25 minutes until golden brown and heated through. 4 serving. Serve with a traditional farmhouse dry cider.
NOTE: Make sure to hard boil the eggs correctly so their yolks are not discoloured: place in cold water, bring to a rolling boil, let boil for just a minute, remove from the heat, cover and let stand 15-17 minutes. Run cold water and let sit in the cold water for 5 minutes before shelling and using.
New Celtic Cooking.

ANGLESEY EGGS (WELSH)

Anglesey eggs (Welsh) image

A popular Welsh breakfast dish. Calls for a Welsh cheese, Caerphilly. If you can't find it, substitute sharp white cheddar

Provided by Mikekey *

Categories Breakfast Casseroles

Time 1h

Number Of Ingredients 9

Ingredients

11/4 lb potatoes, peeled
3 leeks, washed and sliced (white and some of the green part)
6 eggs, hard boiled
2 1/2 c milk
1/4 c butter, cut into pieces
1/2 c all purpose flour
1 c caerphilly cheese, grated (sub sharp white cheddar)
1 pinch ground nutmeg
salt and pepper, to taste

Steps:

1. Cook the potatoes in boiling water for about 15 minutes, or until soft. Drain and mash.
2. Cook the leeks in a little water for 10 minutes. Drain. Stir into the potatoes with a little black pepper.
3. Peel the eggs and cut into halves or quarters lengthwise.
4. Preheat oven to 400F. Grease an ovenproof casserole dish with butter (or use nonstick cooking spray)
5. Pour butter into a pan and melt over medium heat. Whisk in the flour until blended and then slowly whisk in milk. Add nutmeg. Bring to a gentle boil and cook 2 minutes, whisking, until thick and smooth. Remove from heat and stir in half the cheese and season to taste.
6. Put potato mixture into dish and arrange egg slices over the top. Top with cheese sauce and the sprinkle remaining cheese on top.
7. Put into oven and bake 15-20 minutes or until bubbly and golden brown.

Tips:

For a richer flavor, use duck or goose eggs instead of chicken eggs.
Add a tablespoon of chopped fresh herbs, such as chives, parsley, or dill, to the eggs before cooking.
Serve Anglesey eggs with a side of grilled tomatoes and mushrooms.
For a vegetarian version, omit the bacon and use vegetable oil or butter to fry the eggs.
To make a gluten-free version, use gluten-free bread or toast.

Conclusion:

Anglesey eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or loaded with toppings, Anglesey eggs are sure to satisfy. These Welsh eggs are a great way to enjoy fresh, local ingredients. With their unique flavor and texture, Anglesey eggs are a dish that is sure to impress your friends and family. So next time you're looking for a new breakfast or brunch recipe, give Anglesey eggs a try. You won't be disappointed!