Brussels Sprouts Mornay

30m
Prep Time
10-15m
Cook Time
40m
Ready In


"I was listening to a radio programme a few years back and heard about this recipe. I copied it down and made it, the family loved it was so creamy and delicious. I have now found it again and am posting to make again. The original recipe calls for speck instead of bacon, but I found that bacon worked really well, so I have listed bacon and not speck in the ingredients. But if you can find speck, the smokey flavour of speck may work better, that is if it could be any better!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (447.5 g)
  • Calories 891.4
  • Total Fat - 62.5 g
  • Saturated Fat - 27 g
  • Cholesterol - 1402.1 mg
  • Sodium - 935.5 mg
  • Total Carbohydrate - 42.1 g
  • Dietary Fiber - 7.9 g
  • Sugars - 4.7 g
  • Protein - 41.7 g
  • Calcium - 438 mg
  • Iron - 5.8 mg
  • Vitamin C - 114.9 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Cut a cross on the bottom of the Brussels Sprouts. Boil or steam until tender. When tender drain the sprouts and arrange (in a single layer) in an oven proof dish.

Step 2

Sauté the onion in a pan with a little oil, then add the bacon, and cook well, then set aside.

Step 3

Melt the butter in a saucepan add flour and stir for a few minutes to cook the flour out, but not to colour.

Step 4

Slowly add warmed milk stirring continuously to avoid lumps forming &

Step 5

(If any lumps do occur, use a hand blender to blend the mix) cook for a about 5 minutes to cook out the flour. Turn off heat and add the gruyere, then when its cooled a little, add the egg yolks one by one then, stirring well as you are adding.

Step 6

Add the bacon and onion mix, season with nutmeg, salt and pepper.

Step 7

Pour over Brussels Sprouts, sprinkle with extra cheese, and season with pepper and bake in a hot oven until golden at 200C for about 10-15 minutes.

Step 8

Serve.

Tips


No special items needed.

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