Title: Bean and Egg Au Gratin
Yield: 8 Servings
1 lb Shelled lima beans
3 Hard-boiled eggs; sliced
1/4 c Butter
6 tb Wholewheat flour
2 c Milk
Freshly ground black pepper
2 tb Fresh breadcrumbs
1/2 c 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.
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,