Gebackene Kohlsprossen (Brussels Sprouts with Ham and Mushrooms)

For the Sprouts:

• 1 lb Brussels sprout
• 1 cup lean cooked ham
• 1/2 lb mushroom

For the Sauce

• 2 egg yolks
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 2 tablespoons grated parmesan cheese

Directions:

1. Boil the sprouts for 15 or 20 minutes or until soft, then drain them and put half of them in the bottom of a casserole dish.
2. Add a layer of half the diced ham, then half the mushrooms.
3. Repeat until you've used up all the first three ingredients.
4. In a small bowl, beat together the egg, cream and 1/4 cup of the Parmesan cheese. Pour the mixture over the casserole and sprinkle with the remaining two tablespoons of grated cheese.
5. Bake in a 400 degree oven for 10 to 15 minutes.