Bean and egg au gratin
Casserole Beans Eggs
Last updated 6/12/2012 1:07:43 AM. Recipe ID 33843. Report a problem with this recipe.
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
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