Serves 4
Ingredients
- 1lb (450g) Brussels sprouts
- 1 oz (25g) Butter
- 1 oz (25g) Plain flour
- ½ pint (300ml) Milk
- 1 tsp Dijon mustard
- 2 Eggs
- 3 oz (75g) Cheddar cheese
- Salt and pepper
Method
Oven: ESSE 200 (thermodial at about 25 past the hour)
Prepare ahead: 1 hour
Freeze: Before baking
- Trim and halve the sprouts (if they are large) and put into a pan, cover with water and put onto the boiling plate. Boil for 3-4 minutes until tender. Drain and pile into an ovenproof dish (2 pints / 1 litre). Put into the slow cooking oven to keep warm while you make the sauce.
- Melt the butter in the still-warm pan and stir in the flour, off the heat. Slowly add the milk, stirring all the time. Set onto the simmering plate and bring to the boil, stirring.
- Grate the cheese and separate the eggs.
- Remove the sauce from the heat and stir in the cheese, mustard and egg yolks. Whisk the egg whites then fold them into the sauce.
- Pour over the sprouts and then cook in the centre of the hot oven for 15-20 minutes until puffed up and golden.
