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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes in lightly salted boiling water for about 15 minutes. | 2. Meanwhile melt 2oz of the butter in a frying pan and soften the leeks. | 3. Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water. | 4. Pre heat the oven to 200c. | 5. Drain and mash the potatoes, season well and carefully stir in the cooked leeks. | 6. Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously. | 7. Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well. | 8. Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture. | 9. Shell and halve the eggs, arrange on top of the leeks. | 10. Pour the cheese sauce over the eggs and sprinkle with the remaining cheese. | 11. Bake for 10-15 mins, serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled	-	-	-	-
leek	3		sliced	162.87	37.7805	4.005	0.8009999999999999
egg	6			429.0	2.16	37.68	28.53
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
milk	1			148.84	11.6632	7.686	7.9788
cornflour	2	ounces		50.4333	0.0	11.22	0.2833
cheddar cheese	4	ounces		199.5804	12.1449	15.2067	10.0697
seasoning				-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.