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Bean and Egg au Gratin

  • 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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