Brussels sprout casserole

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and, depending on the size, possibly halve the Brussels sprouts. Peel and chop the potatoes. Cook both in boiling salted water for twelve minutes and drain. Wash the cured pork loin, dab dry and cut into large cubes. Layer the Brussels sprouts, potatoes and cured pork loin in an ovenproof dish.

2. 2

   Beat the eggs and milk. Season to taste with salt, pepper and nutmeg and pour over. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for one hour. Before serving, wash the chives, cut into small rolls and sprinkle over the top.