Serves 4 to 6
I collected this recipe when I was staying with friends on the Isle of Anglesey, in Wales. The yellow of the egg yolks represents the gorse and the green of the parsley represents the bracken that grow rampantly all over Anglesey. Since it is unlikely you will be ale to fine Caerphilly cheese, use a combination of 1/2 grated white Cheddar and 1/2 crumbled Feta.
About 4 cups of mashed potatoes
1 recipe medium Basic White Sauce or Béchamel Sauce
1 cup grated Caerphilly cheese
1 or 2 tablespoons prepared horseradish, or to taste – (Homemade or commercial)
A dash of Worcestershire sauce, or to taste
Salt and fresh ground black pepper to taste
9 hard-boiled eggs
About 1/4 cup chopped fresh parsley
Make the mashed potatoes, set aside and keep warm. Make the white sauce and fold in the cheese. Season to taste with horseradish, Worcestershire, salt and pepper. On an oven proof serving dish, make a ring of mashed potatoes around the outer edge. Slice the eggs in half. Reserve one of the yolks. Chop up the white from that egg and fold it into the sauce. Place the eggs, cut side down on the plate inside the ring of mashed potato. Pour the sauce over the eggs. Place in a preheated 350° oven for about fifteen to twenty minutes, or until the top is just beginning to brown. Remove from the oven. Sprinkle with the chopped parsley. Push the reserved yolk through sieve and scatter over the dish as well. Serve hot.