Anglesey Eggs with Sausages and Peas
By OcadoLife
Published on 13 February 2025
Bangers and mash fans, check out this budget-friendly Anglesey Eggs with Sausages and Peas, from food and travel writer Ross Clarke and inspired by a classic bake from his native Wales. “Bubbling and golden Anglesey Eggs – Ŵyau Ynys Môn – is a mouthwatering combo of potatoes, leeks, eggs and cheese. It’s a delicious dish in its own right and goes down a treat with sausages for pure comfort food on a plate.”
Time and servings
1 hr 5 minsTotal time
6Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 1 kg white potatoes, peeled and roughly chopped
- 2 tbsp unsalted butter
- 350ml semi-skimmed milk
- 500g leeks, sliced
- 1 tbsp plain white flour
- 0.25 tsp ground nutmeg
- 140g lighter mature cheddar, grated
- 4 medium eggs, hard-boiled, peeled and sliced
- 12 cumberland pork sausages
- 480g frozen peas, cooked, to serve
Method
Step 1
Cook the potatoes in large pan of boiling salted water for 15 mins or until tender. Drain, then mash with 1 tbsp butter and 50ml milk.Step 2
Meanwhile, gently fry the leeks in a pan with the olive oil for 15 mins or until soft. Stir into the mash with a little grind of black pepper.Step 3
Preheat the oven to 190°C/170°C fan/gas 5. In a saucepan, melt the remaining 1tbsp butter until fizzing, then stir in the flour and cook for 1 min. Slowly whisk in the remaining 300ml milk to make a smooth sauce. Stir in the nutmeg and cheese until melted.Step 4
Spread the leek and potato mash over the base of a 26 cm x 18 cm baking dish. Carefully arrange the sliced egg on top, then cover with the cheese sauce. Pop in the oven and bake for 25-30 mins until bubbling and golden. Put the sausages in a roasting tin and cook alongside the bake until cooked through.Step 5
Divide the sausages and bake between plates; serve with the peas.