- 8 free-range eggs
- 500g/1lb 2oz potatoes, peeled, chopped
- knob of butter, plus extra for greasing
- 80-110ml/3-4fl oz double cream
- salt and freshly ground white pepper
- 3 leeks, trimmed, sliced
- 50g/2oz unsalted butter
- 50g/2oz plain flour
- 600ml/1 pint milk
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 75g/3oz Cheddar cheese, grated
- 75g/3oz Caerphilly cheese, grated
- 100g/3½oz white breadcrumbs
- 25g/3oz Cheddar cheese, grated
- 25g/3oz Caerphilly cheese, grated
- pinch freshly ground nutmeg
- salt and freshly ground black pepper
- drizzle olive oil
- 8 smoked bacon chops
- small handful fresh flatleaf parsley, chopped
- Preheat the oven to 220C/400F/Gas 6. Grease an ovenproof dish with butter.
- Boil the eggs for 8-10 minutes in a large pan of boiling water. Remove from the pan using a slotted spoon and run under cold water until cool enough to handle.
- When cool, peel the eggs and slice into rings. Set aside.
- For the mashed potatoes, cook the potatoes in a separate pan of boiling, salted water for 10-15 minutes, or until tender. Drain well.
- Pass the potatoes through a ricer until smooth, collecting the mash in a clean pan. Heat the mashed potatoes over a low heat and add the butter and cream, mixing until well combined. Season, to taste, with salt and freshly ground white pepper. Set aside and keep warm.
- Meanwhile, boil the leeks in a pan of boiling water for 3-4 minutes, or until tender, then drain well. Stir the cooked leeks into the mashed potatoes until well combined.
- For the sauce, melt the butter in a pan over a low heat. Whisk in the flour until the mixture is thick and well combined.
- Gradually add the milk, whisking continuously, for 4-5 minutes, or until all of the milk has been incorporated into the mixture and the sauce is thick and smooth.
- Add the mustard powder and season, to taste, with salt and freshly ground black pepper.
- Stir in the cheeses until melted.
- For the topping, in a large bowl, mix together all of the topping ingredients until well combined. Set aside.
- Spoon the mashed potatoes and leeks into the bottom of the prepared ovenproof dish, pressing down to form an even layer.
- Arrange the slices of boiled egg on top in a circular pattern, overlapping them until all of the mashed potatoes are covered.
- Season, to taste, with salt and freshly ground black pepper, then pour over the cheese sauce. Sprinkle over the topping.
- Place the dish onto a baking tray to catch any drips. Transfer the dish to the oven and bake for 20-25 minutes, or until the topping is crisp and golden-brown and the sauce is bubbling.
- Meanwhile, heat a little oil in a non-stick frying pan over a medium to high heat. Add the bacon chops and fry for 3-4 minutes on each side, or until crisp on both sides and completely cooked through (the juices will run clear when the meat is pierced in the thickest part with a skewer).
- To serve, spoon a portion of the Anglesey eggs into the centre of four serving plates. Place one bacon chop alongside each. Garnish with the flatleaf parsley.