ANGLESEY EGGS

      Title: ANGLESEY EGGS
  Categories: Barry
       Yield: 4 Servings
  
       1 pt Milk
   1 1/2 lb Leeks
       8    Free Range Eggs, Size 2
     1/2 ts Salt
       1 tb Heaped, Cornflour
       1 oz Butter
         pn Nutmeg
       2 oz Grated Caerphilly Cheese
            -or cheddar
  
   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
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