Bean and Egg au Gratin



INGREDIENTS:

Metric

500g/1 lb shelled broad beans

salt

3 hard-boiled eggs, sliced

50g/2oz butter

40g/1 1/2 oz wholewheat flour

450ml/3/4 pint milk

freshly ground black pepper

2 tablespoons fresh breadcrumbs

50g/2oz cheddar cheese, grated

American

1 lb shelled lima beans

salt

3 hard-boiled eggs, sliced

1/4 cup butter

6 tablespoons wholewheat flour

2 cups milk

freshly ground black pepper

2 tablespoons fresh breadcrumbs

1/2 cup grated cheddar cheese

DIRECTIONS:

1. 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.

2. 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.

3. 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.



Bean and Egg au Gratin