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Associate.com - Share Your Recipe!

Recipe Name: Anglesey Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pint(s) Milk
1 1/2 Pound(s) Leeks
8 Free Range Eggs, Size 2
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Heaped, Cornflour
1 Ounce(s) Butter
Pinch(s) Nutmeg
2 Ounce(s) Grated Caerphilly Cheese
or cheddar
Directions:
Trim the leeks and wash them thoroughly. Cut into 1 inch lengths. Put
the milk ( or milk / cream mixture) into a non-stick saucepan with the
leeks and bring to the boil. If you like your leeks soft rather than
slightly crisp, let them boil for a minute or two. Remove the leeks
(leaving the milk in the pan) and put them into a baking dish. Put the
eggs cold into boiling water and cook for exactly five minutes.
Remove, cool and shell. The eggs should be soft in the middle but the
whites will be firm. Lay the shelled eggs on the leeks. Make a white
sauce by whisking in the cornflour, salt and butter and bring gently
to the boil while you whisk. When the sauce is smooth, thick and
glossy, pour it over the eggs and leeks, sprinkle the top with nutmeg
and grated cheese and put it under the grill until it is hot and
bubbling. Don't leave it too long or the eggs will be over-cooked.
Serve at once with lots of crusty bread and butter From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 117
Total Fat: 13.4g
Cholesterol: 39.9mg
Sodium: 470.9mg
Potassium: 492.6mg
Carbohydrates: 30.1g
Fiber: 3.1g
Sugar: 12.9g
Protein: 10.2g


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