Anglesey Eggs refer to Wales dish that feature potatoes and leeks as well as cheese. Anglesey Eggs is a simple and tasty way of using up left over potatoes and heels of cheese, which have been enjoyed for tea or supper by many Welsh and English holiday makers in Anglesey. Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish sea. Below is the recipe for Anglesey Eggs: Ingredients Serves: 4-6 6 Small Leeks, chopped 450 Gram Hot mashed potato (1 lb) Salt and freshly ground black pepper 75 Gram Butter (3 oz) 1 Tablespoon Plain flour 300 ml Hot milk (1/2 pint) Pinch Grated nutmeg 75 Gram Cheese, grated (3 oz) 8 Eggs, hard boiled Method Boil the leeks for 5-10 minutes, strain and combine with the mashed potato. Season well and beat in half the butter until the mixture is fluffy. Arrange on a greased ovenproof dish. To make the cheese sauce, melt 25g (1 oz) of butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly. Remove from the heat and gradually add the hot milk, mixing vigorously. When smooth, return to the heat and bring to the boil, stirring all the while. Allow to simmer gently until thick. Add nutmeg, most of the grated cheese and season to taste. Halve the hard-boiled eggs and arrange on the bed of leek and potatoes. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter. Bake at 200 °C / 400 °F / Gas 6 until brown.