Nowadays, I understand that sigh. I made Anglesey eggs myself a couple of years ago, and whilst it was delicious, I ended up using every bloody pan and receptacle in my kitchen. By the end of cooking it, I was greeted by a kitchen disaster area that made my heart sink.
This evening, as I gazed into the fridge hoping for inspiration, I remembered the recipe and considered making it. Then I realised that I neither had all the ingredients I needed, nor the energy for hours of washing up, so I decided to make my own abbreviated version instead. Even then, I had to make some on the hoof changes as I got halfway through and realised that my milk had gone off and I had no mustard.
I am calling it Gateshead Eggs. Just like a Saturday night out in Gateshead town centre, it is actually probably quite deadly if experienced regularly.The result ended up really quite pleasant and very comforting.
- olive oil
- 6 eggs
- Whatever potatoes you happen to have lying about, diced. I used about 500g of Charlotte potatoes, but I'm guessing anything will do.
- 2 leeks, sliced.
- 50 g unsalted butter
- 50 g plain flour
- 300 mL double cream
- 75g extra mature cheddar cheese, grated. A mixture of cheeses would be lovely too.
- 6 rashers of bacon
- Some water
- smoked garlic salt, pepper, and chives to serve
- Preheat the oven to 220 degrees or equivalent.
- Splash some olive oil around an oven-proof dish. If you want, pop in some finely chopped garlic or herbs, and pop in the oven.
- Boil the potatoes and leeks in a pan together for a few minutes. Once softened, drain and toss in the dish with the olive oil. Put into the oven until nicely browned. I didn't time it, but I think it took about 20 mins or so.
- In the meantime, hard boil the eggs and leave aside to cool
- fry up or grill the bacon to your liking. leave aside to cool a bit
- Peel and slice the boiled eggs
- Chop up the bacon into chunks.
- Once the potatoes and leeks are done, place the sliced egg and bacon over them. You could do this in a pretty, precise manner, or you could just vaguely chuck it in like me.
- In a sauce pan, gently melt the butter over a low heat. Once melted, stir in the flour, then pour in the cream, whisking continuously, in three or four lots. Add enough water to make a pourable sauce.
- Pour the sauce over the dish contents.
- sprinkle the cheese evenly over the whole affair and shove in the oven
- Cook until gooey and bubbly and lush.
- At this point, it might be nice to consider a bread crumb layer. I couldn't be bothered, but I imagine a bit of crunch could be quite pleasant.
- Season with garlic salt, pepper and chives as required.
- Eat and enjoy the sensation of your arteries clogging up.
Like I say, this is definitely an occasional treat sort of recipe. It has that lovely comforting cheesy goo about it that makes me all warm and fuzzy inside. Perfect for a dark winter night, and ideally consumed in pyjamas under some sort of blankie.