Anglesey Eggs: Welsh Comfort on a Plate

If you’re looking for a hearty, humble dish that truly feels like a loving, warm embrace, you’ll find it in Anglesey Eggs (Wyau Ynys Môn).

Named after the beautiful island of Ynys Môn (Anglesey) in north-west Wales, this dish is a beloved staple of traditional home cooking.

At its heart, Anglesey Eggs combines creamy mashed potatoes, leeks, and hard-boiled eggs, all smothered in a rich cheese sauce and baked until bubbling and golden. It’s comforting, economical, and deeply satisfying — the very essence of Welsh kitchen traditions.

Rooted in Rural Life

Anglesey has long been known as the "breadbasket of Wales" for its fertile farmland and strong agricultural traditions. Eggs, potatoes, and leeks were everyday ingredients in most rural Welsh homes, and clever cooks combined them to create this hearty bake.

It was — and remains — a perfect way to make nourishing meals from humble staples.

Regional Twists

Anglesey Island

Always features plenty of leeks, often gently sweated in butter.

Topped with mature Caerphilly cheese or cheddar.

North Wales Mainland (Bangor, Caernarfon)

Some versions include crisped bacon or a spoonful of mustard stirred into the mash for extra punch.

Modern Adaptations

Swaps in spinach or spring onions for leeks.

Vegan versions use plant-based cheese and a tofu egg substitute.

Traditional Anglesey Eggs Recipe

Ingredients:

6 large free-range eggs

700g potatoes, peeled and diced

2 leeks, finely sliced

50g butter

100ml milk (plus extra if needed)

150g mature Welsh cheddar or Caerphilly cheese, grated

2 tsp Welsh mustard (optional) https://www.welshfood.co.uk/mustards-16-c.asp

Salt and pepper, to taste

A little extra butter for greasing

Method:

Boil the potatoes in salted water until tender. Drain and mash with butter and milk. Season well.

Meanwhile, boil the eggs for 8–10 minutes until hard. Cool under cold water, then peel and halve.

In a pan, gently cook the leeks in a little butter until soft.

Stir the leeks and mustard (if using) into the mash.

Spread half the mash into a greased ovenproof dish. Arrange the halved eggs on top, then cover with the remaining mash.

Scatter the cheese generously over the surface.

Bake in a preheated oven at 200°C (180°C fan) / 400°F / Gas Mark 6 for about 20–25 minutes, until golden and bubbling.

Serving Suggestions

A crisp green salad to cut through the richness.

Crusty bread or oatcakes on the side.

A glass of light white wine or, for a traditional touch, a mug of strong tea.

Anglesey Eggs: Nourishment from the Heart

This simple dish is proof that Welsh cuisine shines brightest when it celebrates good ingredients and thoughtful cooking.

Perfect for reconnecting with your roots — or just for warming up a grey day — Anglesey Eggs is true culinary hygge, the Welsh way.

Coming next: Welsh Honey Cake — Sweetness from the Valleys