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
We are able to read the history of `recipes` far back into history, at least as far back into history as early Egypt, and quite possibly further than that. In practice though, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new culinary innovations led to an outbreak in books on cooking, most of which are now in private libraries. By the advent of the 20th century, cook books are in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Anglesey Eggs recipe.
