|Butter||1 Ounce (25 Gram)|
|Plain flour||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Cheddar cheese||6 Ounce, grated (150 Gram)|
|Black pepper||To Taste|
|Leeks||1 Pound, chopped and cooked (450 Gram)|
|Potatoes||1 Pound, cooked and sieved (450 Gram)|
|Eggs||4 , hard boiled (Size 3)|
Melt the butter, remove from the heat and add the flour.
Return to the heat and cook for one minute, remove and gradually add the milk, stirring all the time.
Return to the heat and bring to the boil, stirring. Simmer for two to three minutes.
Add the grated cheese and season.
Beat together the leeks and potatoes until they are smooth and the mixture is pale green.
Arrange the potato mixture in a deep border around an ovenproof dish.
Halve the hard-boiled eggs and place with the cut surface down inside the potato border.
Pour over the cheese sauce and brown under a hot grill. Serve immediately.