Bean and Egg au Gratin

From: (Stephanie da Silva)
Date: Mon, 11 Oct 1993 00:20:39 GMT

Metric					American
500g/1 lb shelled broad beans 		1 lb shelled lima beans
salt					salt
3 hard-boiled eggs, sliced		3 hard-boiled eggs, sliced
50g/2oz butter				1/4 cup butter
40g/1 1/2 oz wholewheat flour		6 tablespoons wholewheat flour
450ml/3/4 pint milk			2 cups milk
freshly ground black pepper		freshly ground black pepper
2 tablespoons fresh breadcrumbs		2 tablespoons fresh breadcrumbs
50g/2oz cheddar cheese, grated		1/2 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 40g/1 1/2oz/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
(220C/435F) and cook for 15 minutes until golden brown.


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