📝 About This Recipe
Hailing from the rugged coastline of North Wales, this elevated version of the traditional Anglesey Egg (Wyau Ynys Môn) transforms humble ingredients into a luxurious seafood gratin. This dish features velvety mashed potatoes and tender leeks enriched with flakes of succulent smoked haddock, all blanketed in a rich, mustard-infused Mornay sauce. It is the ultimate British comfort food—a golden, bubbling masterpiece that perfectly balances smoky, salty, and creamy notes.
🥗 Ingredients
The Potato Base
- 1 kg Maris Piper or King Edward potatoes (peeled and chopped into chunks)
- 50 g Unsalted butter (at room temperature)
- 4 tablespoons Whole milk (warm)
- 2 pieces Large leeks (white and light green parts only, finely sliced)
The Fish and Eggs
- 300 g Smoked Haddock fillet (undyed preferred)
- 4-6 pieces Large eggs (hard-boiled for 8 minutes, peeled and halved)
- 1 piece Bay leaf
- 4-5 pieces Whole peppercorns
The Cheese Sauce and Topping
- 40 g Unsalted butter
- 40 g All-purpose flour
- 500 ml Whole milk (use the poaching milk from the fish)
- 150 g Mature Welsh Cheddar (grated)
- 1 teaspoon English mustard
- 1 tablespoon Fresh chives (finely chopped)
- 3 tablespoons Panko breadcrumbs (for a crunchy topping)
👨🍳 Instructions
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1
Place the chopped potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until tender.
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2
While potatoes cook, place the smoked haddock in a wide skillet. Cover with the 500ml of milk, add the bay leaf and peppercorns. Simmer gently for 5-7 minutes until the fish flakes easily.
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3
Carefully remove the fish from the milk and set aside. Strain the poaching milk into a jug to reuse for the sauce—this is liquid gold!
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4
In a small frying pan, melt 20g of butter and sauté the sliced leeks over medium heat for 8-10 minutes until soft and sweet, but not browned.
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5
Drain the cooked potatoes and mash thoroughly with 30g of butter and 4 tablespoons of warm milk until smooth. Stir the softened leeks into the mash.
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6
Flake the poached haddock into large chunks, removing any stray bones or skin, and gently fold it into the leek and potato mixture.
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7
Preheat your oven to 200°C (400°F/Gas Mark 6). Grease a medium-sized ovenproof baking dish.
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8
To make the sauce, melt 40g of butter in a saucepan. Whisk in the flour and cook for 1-2 minutes to create a roux.
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9
Gradually whisk in the reserved poaching milk. Continue whisking over medium heat until the sauce thickens and becomes glossy.
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10
Remove the sauce from heat. Stir in 100g of the grated Cheddar, the English mustard, and the chopped chives until melted and combined.
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11
Spread the potato, leek, and fish mixture into the base of your prepared baking dish. Create small wells and nestle the halved hard-boiled eggs into the mash, yolk-side up.
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12
Pour the cheesy Mornay sauce evenly over the top, ensuring the eggs are partially covered.
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13
Mix the remaining 50g of cheese with the breadcrumbs and sprinkle over the top for texture.
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14
Bake for 15-20 minutes until the top is golden brown and the sauce is bubbling around the edges.
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15
Let it rest for 5 minutes before serving to allow the flavors to settle. Garnish with a few extra chives.
💡 Chef's Tips
Always use undyed smoked haddock for a cleaner, more natural flavor and appearance. Don't overcook the eggs in the initial boiling phase; 8 minutes ensures the yolks stay bright and don't develop a grey ring. If the sauce feels too thick, add a splash more milk; it should be pourable but coating. For an extra Welsh touch, use Caerphilly cheese instead of Cheddar for a saltier, tangier profile. Ensure the potatoes are mashed while hot to prevent a gluey texture.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or steamed samphire for a salty, oceanic crunch. A crisp, dry white wine like a Chenin Blanc or a light Welsh cider cuts through the richness beautifully. Accompanied by a simple green salad with a sharp lemon vinaigrette to balance the creamy sauce. Warm, crusty sourdough bread is essential for mopping up every last drop of the cheese sauce.