Anglesey eggs

Method

Peel and cube the potatoes, then boil in salted water for 12-15 minutes until tender. Meanwhile, clean the leeks, slice into rounds, and simmer gently in butter for 8-10 minutes until soft. Hard boil the eggs for 10 minutes, cool, peel and halve them. Make a sauce by melting 25g butter, whisking in flour, then gradually adding milk whilst stirring to create a smooth sauce; season with salt and pepper. Drain the potatoes well and fold them into the leeks along with the sauce, then gently fold in the egg halves. Transfer to a warmed serving dish, garnish with fresh parsley and remaining butter if desired.