Easter came and went away, leaving us once again with plenty of food leftovers, mostly boiled eggs, that we simply cannot find space in our stomach for. Let us show you an easy and delicious idea how to use them and make them even more appetizing.
The Easter eggs are a symbol of Resurrection, spring and rejuvenation of life. It’s a well known fact, that England introduced the tradition to paint eggs, exchanging them later with friends and relatives.
Let’s offer you a recipe: a popular traditional Welsh dish – Anglesey eggs. Those are boiled eggs, sitting on mashed potatoes, covered with delicious sauce and freshened up with green onion.
Either a sole vegetarian meal or an addition to meat or steaks, Anglesey eggs are a wonderful combination of ingredients and flavours. The proportions between the potato purée, the sauce and the eggs can vary in volume. We modified a little the original recipe by replacing the leeks with green onion and garlic, we added cheese in the potatoes and, as a whole, we increased the amount of the butter and the cheese.
Welsh Anglesey Oven-Cooked Eggs
Ingredients (make up for 4 servings/:
- 8 hard-boiled and peeled eggs
- Potato mash, store-bought or made of ½ kg potatoes, peeled and diced (you can use even more potatoes)
- 25 gr butter
- 50-100 ml warm milk
- 25 gr Cheddar, grated
- salt and freshly grated white pepper
- a dash of freshly grated nutmeg
- 3 pieces of leeks (here we replaced the leek with the green part of 3-4 green onions and 1 green garlic)
- 25 gr butter
- 25 gr flour
- 300 ml milk
- 50 g cheddar
- a dash of nutmeg
- salt and white pepper
- 4 tbsp breadcrumbs
- 25 gr cheddar
- 25 gr butter
- salt and black pepper
Let’s Prep It:
Preheat a clean oven at 200 C. Generously butter an oven-proof dish or individual baking bowls. Mash the potatoes. Add the grated cheese and the cut onion and garlic to the hot mixture. Stir and place them as the base of the buttered dishes. Cut the boiled and peeled eggs in halves and place on top.
Now’s the time for the bechamel sauce. Slightly heat the oven hob and melt the butter. Add the flour and fry it, by stirring constantly at the same time. Pour the milk and leave to thicken. Remove from the oven hob, add the grated cheese and sprinkle with salt, pepper and the nutmeg. Stir until homogeneous and pour on top of the eggs.
We leave the topping for the last. Mix the breadcrumbs with the butter and the grated cheese. Season with the spices. Sprinkle over the sauce. Bake in the oven for around 15-20 minutes or until golden. Serve cooled down with a dash of rosemary on top.
Professional Oven Care recommends cooking in a sanitised environment. Your oven, hobs and racks should be in a tip-top condition, thus minimizing the risk of bacteria and microbes getting in your plate later. There shouldn’t be a period, longer than a month, in which your stove remains neglected. Bear in mind, that carbonised food leftovers and greasy stains can cause mixing up of flavours and bad smells, that will worsen the natural taste of your meals.