Brussels Sprouts Mornay

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.