adapted from a Jane Grigson recipe
1 and a half lb potatoes
6 medium leeks
1 tbs plain flour
1/2 pint hot milk
4oz strong cheese - this time, I used Lincolnshire Poacher and Wrekin White
1 tsp whole grain mustard
8 shelled hard-boiled eggs
Boil the potatoes then mash them, or better still, pass them through a ricer. Chop the leeks finely, give them a quick wash then cook them very slowly with 1oz of the butter. Take off the heat when the crunch has gone.
While the veggies are cooking, make a white sauce. Let this simmer slowly for at least 10 mins, adding the mustard once the sauce has come together and thickened.
While the sauce is doing its thing, get the eggs on to boil. Mix together the leeks and the mash and add the remaining butter. I bunged in the remains of a bottle of pouring cream that was lurking in the fridge. Check the seasoning.
When the eggs are done and shelled, halve them and nestle them into the leeky potato mixture. Take the sauce off the heat and add 3oz of the cheese. Stir thoughtfully to amalgamate. Then pour the cheese sauce over the eggs and pop into an oven at gas mark 6 until golden brown - around 20 mins.