Brussels Sprout and Spinach Gratin

• 10 Brussels sprouts
• 1 bunch Spinach
• 100 grams Penne
• 5 slice Bacon
• 2 Boiled eggs
• 1 can White Sauce
• 100 ml Milk
• 1 Consomme soup stock cube
• 1 Cheese
• 1 Salt and pepper

1. Cut the Brussels sprouts in half.
2. Wash the spinach well, and cut into 4 cm lengths.
3. Cut the bacon into 3 cm wide strips.
4. Boil the penne according to the instructions on the package.
5. When there is 1 minute left, add the Brussels sprouts, and boil together.
6. Pour the canned white sauce into a bowl.
7. Crush the consomme soup stock cube, and add to the bowl with the milk.
8. Mix well with a whisk.
9. Heat 1 tablespoon of butter (or vegetable oil) in a frying pan, stir-fry the bacon and spinach, then sprinkle with salt and pepper.
10. Mix the white sauce, penne, Brussels sprouts, stir-fried spinach, and bacon, then put into a gratin dish.
11. Top with sliced boiled eggs, and plenty of cheese, then bake in the oven for 12 - 13 minutes at 230C.

brussels, spinach, penne, bacon, eggs, white sauce, milk, cube, cheese, salt

Taken from cookpad.com/us/recipes/149883-brussels-sprout-and-spinach-gratin (may not work)