Title: Bean and egg au gratin
 Categories: Casserole
      Yield: 8 Servings
 
      1 lb Shelled lima beans
           Salt
      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.
  
  ARIELLE@TARONGA.COM
  
  (STEPHANIE DA SILVA)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe