Flower-of-Brussels Sprouts with Egg Nests

Name: Flower-of-Brussels Sprouts with Egg Nests
Yield: 2
Ingredients: 2 cups of flowerettes from Brussels sprouts; 2 tablespoons of butter or margarine; 2 tablespoons of wheat flour; 1 1/4 cup of milk; salt and black pepper to taste; 1 tablespoon of mustard; 1 cup of grated Parmesan or Minas cheese; 2 eggs, separated

1
2 cups of flowerettes from Brussels sprouts
2
2 tablespoons of butter or margarine
3
2 tablespoons of wheat flour
4
1 1/4 cup of milk
5
salt and black pepper to taste
6
1 tablespoon of mustard
7
1 cup of grated Parmesan or Minas cheese
8
2 eggs, separated

Ingredients

1
2 cups of flowerettes from Brussels sprouts
2
2 tablespoons of butter or margarine
3
2 tablespoons of wheat flour
4
1 1/4 cup of milk
5
salt and black pepper to taste
6
1 tablespoon of mustard
7
1 cup of grated Parmesan or Minas cheese
8
2 eggs, separated

Directions

1
Cook the Brussels sprouts in boiling water until tender
2
While that's cooking, melt the butter or margarine, add the wheat flour, and cook, stirring for 1 minute
3
Add the milk gradually, stirring
4
Let it simmer, stirring occasionally
5
Season with salt and black pepper
6
Add the mustard and cook slowly for 2 minutes
7
Remove from heat and add almost all the cheese
8
Drain the Brussels sprouts well
9
Divide into two refractory containers
10
Pour the sauce over them
11
Place in a hot oven preheated for a few minutes
12
Beat the egg whites until stiff
13
Place on top of the sauce
14
Make a depression in the center and place the yolk there
15
Sprinkle with remaining cheese
16
Return to the oven until the egg whites are lightly browned
17
Serve 2 portions.