Brussels sprout and potato casserole

Ingredients for 2 servings:

• 100 g bacon
• 1 large onion(s)
• 500 g Brussels sprouts
• 4 large potatoes
• n. B. broth
• n. B. Nutmeg
• e.g. pine nuts or almond flakes
• 3 eggs
• e.g. celery

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

also vegetarian possible

Finely chop the onion and sauté it with the bacon in a pan. If you like, you can toast some pine nuts or almond slivers beforehand and set them aside. Wash the Brussels sprouts, cut them in half. Peel the potatoes and thinly slice them, and dice the celery. Add the Brussels sprouts to the onions and sauté them. Meanwhile, fill another pan with broth and celery, bring to a boil, and add the potato slices. Cook for 5 minutes. Add some of the broth to the Brussels sprouts and simmer for another 5-10 minutes. Drain the potatoes and set the broth aside. Line the bottom of a baking dish with potatoes and celery pieces. Once the onion, bacon, and Brussels sprouts broth mixture is ready, add the eggs to the pan and mix. Add nutmeg, pepper, and salt to taste. Spread this mixture evenly over the potato slices, leaving some extra for the final layer. Add another layer of potatoes and, finally, the rest of the Brussels sprout mixture. Add pine nuts or almond slivers, add a little more broth if desired, and bake in the oven at 220°C (top/bottom heat) for about 5-10 minutes. If you like, you can, of course, add cheese.