Bean and egg au gratin

Yield: 8 Servings

Measure Ingredient
1 pounds Shelled lima beans
3 Hard-boiled eggs; sliced
¼ cup Butter
6 tablespoons Wholewheat flour
2 cups Milk
Freshly ground black pepper
2 tablespoons Fresh breadcrumbs
½ cup Grated cheddar cheese

Cook the beans in boiling salted water until just tender; drain. Place half the beans in a greased ovenproof dish and place the eggs on top. Cover with the remaining beans.

Melt 3 tablespoons of the butter in a pan, stir in the flour and cook gently, stiring, to make a roux. Remove from the heat and gradually add the milk, stirring. Return to the heat and bring to a boil. Cook, stirring, until thickened. Season to taste with salt and pepper.

Pour the sauce over the beans and sprinkle on the breadcrumbs and cheese.

Dot with the remaining butter, place in a preheated hot oven (435F) and cook for 15 minutes until golden brown.




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