500 g/1 lb 2 oz Brussels sprouts 100 g/3 1⁄2 oz butter
1 slice thick ham, diced 1 onion, finely chopped
1 tablespoon plain flour 200 ml/7 fl oz double cream
6 eggs salt and pepper


1.Bring a large pan of salted water to the boil, add the Brussels sprouts and simmer tor 15 minutes, then drain well.
2.Melt 25 g/1 oz of the butter in a frying pan, add the ham and onion and cook over a low heat, stirring occasionally, for 5 minutes.
3. Sprinkle in the flour and cook, stirring, for 1 minute, then stir in 150 ml/1⁄4pint warm water and simmer for afurther 10 minutes.
4. Stir in the cream, season with salt and pepper and heat through. Meanwhile, melt the remaining butter in another frying pan, break in the eggs, one at atime, and fry for afew minutes over a medium heat.
5.Season with salt to taste. Arrange the Brussels sprouts on a warm serving dish: cover with the hot ham sauce, top With the eggs and serve.

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