1 large potato, roughly chopped
1/2 – 1 leek, sliced (depending on how much leek you like)
1 tablespoon of flour
1 tablespoon butter plus extra for the mash
approx 175 of milk
salt and pepper (white pepper works best in the white sauce and potato if you have it)
1 or 2 handfuls of grated cheese – cheddar, Caerphilly, anything you like really but something with some taste and a good melter
a slice of bread made into breadcrumbs (take the crusts off and you can just break the bread up in your fingers to make the crumbs – no need for anything fancy)
Pre-heat the oven to 200 C.
- Boiled the potatoes until cooked. Drain and mash with some butter.
- Boil the egg for 5 minutes so that it is soft boiled.
- Make up a white sauce by melting the butter in a saucepan, adding the flour and stirring to make a roux. Cook the roux for a couple of minutes before whisking in the milk a little at a time until you get a smooth, thick white sauce.
- Gently cook the sliced leek in some butter.
- Stir the leeks into the mashed potato along with some salt and pepper.
- Spread the potato and leek mixture into the bottom of an ovenproof dish.
- Peel the egg and slice in half. Lay the egg on top of the potato.
- Mix most of the cheese into your white sauce and season with pepper.
- Pour the sauce over the eggs and potato so that it is well covered.
- Sprinkle some cheese and breadcrumbs on top of the sauce.
- Bake in the oven for about 30 minutes. The cheese and breadcrumbs should be golden and the sauce bubbling.
Eaten on it’s own it is quite a substantial meal but a smaller portion would go well with a bacon chop or piece of gammon.
You could also chop up some cooked bacon or ham and put it on top of the potato before you lay on the eggs. You could add some sliced cabbage or some frozen peas to the leeks when you cook them to go in with the potato. Whatever takes your fancy. There are no hard and fast rules.