Prep and Cooking: 40-50 min
Ingredients:
- Sprout tops leaves
- Potatoes
- Garlic
From the cupboard:
- Cooking oil for greasing
- Oregano
- Eggs
- Full fat milk or cream
- Cheddar cheese
Method:
- Blanch the brussels tops leaves in salted boiling water for about a minute each. Remove the stalks
- Cut the potatoes in thick sticks (about and inch)
- Season the potato sticks with oregano and crushed garlic and roll into the blanched leaves
- Place the rolls into a greased baking dish. Sprinkle with grated cheddar
- Beat eggs and milk/cream together. Add salt to taste and pour over the rolls.
- Bake until the liquid is set and potatoes cooked (about 35-40 min)
Recipe design by Pavlina