Bean and egg au gratin
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shelled lima beans |
| Salt | ||
| 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 |
Directions
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.
ARIELLE@...
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
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