Anglesey Eggs Recipe – French Special
This Anglesey Eggs recipe transforms simple hard-boiled eggs into an indulgent French-style egg dish, served atop tender greens and draped in a creamy mustard sauce crafted with egg yolks and butter. It’s an elegant brunch recipe that brings richness and sophistication to your table in just about 25 minutes.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Anglesey Eggs Ingredients:
- 4 large eggs (hard-boiled)
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
- A handful of fresh spinach (optional, for serving)
How to make Anglesey Eggs:
Prepare the eggs:Hard-boil the eggs by placing them in a pot of cold water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once cooked, cool them under cold running water, peel, and set aside.
Make the sauce:In a small saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste (this is called a roux).
Gradually add the milk, stirring constantly until the sauce thickens, about 3-4 minutes. Stir in the Dijon mustard, and season with salt and pepper to taste.
Assemble the dish:Slice the hard-boiled eggs in half and place them on a plate or over a bed of fresh spinach if desired. Spoon the mustard sauce over the eggs, ensuring they are well coated.
Garnish and serve:Sprinkle fresh parsley on top for a pop of color and extra flavor. Serve warm as a main dish or light lunch.
Recipe Note:
The make-ahead sauce can be prepared earlier, then gently warmed before pouring over the eggs for easy prep.
Serve over greens (like sautéed spinach or blanched greens) to add freshness and balance the rich sauce.
Adjust the mustard flavor variation by using Dijon for heat or whole-grain mustard for texture and visual appeal.
