1 pt milk
1 1/2 lb leeks
8 free range eggs, size 2
1/2 tsp salt
1 tbsp heaped, cornflour
1 oz butter
1 pinch nutmeg
2 oz 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
Servings: 4 servings
Anglesey Eggs Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Egg; Vegetable
The History of Recipes
It is possible to trace the history of written recipes way back into the distant past, in truth as far into history as the Egyptians, and potentially, even further back. However, these, old records were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move on, there are two interesting recipe books from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of meals served to the rich and powerful of the time. During the following few hundred years, the powerful families of the West tried to serve up the best banquets, and consequentially the best chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 1900s, recipe books are starting to become popular due to better eduction, people having increased spare time and having more disposable income. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Anglesey Eggs recipe.
