Warm Anglesey Eggs with Leeks


Serves 4


Ingredients

  • 4 large eggs
  • 250g potatoes
  • 100g leeks
  • 1 tin cockles
  • 1/2 tin laver bread
  • 50ml white wine vinegar
  • 25g butter
  • 25g flour
  • 150ml milk
  • Salt and pepper

Instructions

  • Peel and dice the potatoes and boil until cooked. Drain and mash until creamy.
  • Wash and finely dice the leeks and fold into the potato and season.
  • Make a roux with the butter and flour. Add the milk and cook out add some of boiling potato water if sauce is too thick.
  • Grate the Pickle Power Cheese cheese and add to the sauce with the cockles and laverbread.
  • Poach the eggs in the white wine vinegar and water until soft.
  • To serve, pipe a snail shape onto the centre of the plate and place the poached egg on top. Lace the sauce over the egg place some more cheese on top and glaze under the grill.


Recipe Image