Beans And Eggs Au Gratin

450 g/1 lb shelled broad beans, fresh or frozen
salt
2-3 hard-boiled eggs, sliced
40 g/11/2 or polyunsaturated margarine
40 g/11/2 or plain wholemeal flour
450 ml/3/ €¢t pint skimmed milk
cayenne pepper
Topping:
25 g/1 or fresh wholemeal breadcrumbs
50 g/2 oz mature Cheddar cheese, grated

First preheat the oven to hot (220 °C/425 °F, Gas Mark 7).

Cook the beans in boiling salted water until just soft, then drain. Layer the beans and eggs in an

ovenproof dish, starting and ending with a layer of beans.

Melt the margarine in a pan and stir in the flour, then gradually blend in the milk. Bring to the boil, stirring constantly, and cook for 3 to 4 minutes. Season with salt and cayenne pepper and pour over the beans.

For the topping, sprinkle the breadcrumbs and cheese over the sauce. Bake in the oven for 15 minutes or until the topping is browned and crisp. SERVES 6