Brussels Sprout and Spinach Gratin

Directions

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