Ingredients

• 500 g (1 lb) Runner Beans
• 250 g (1/2 lb ) Button Mushrooms
• 50 g (2 oz) Butter
• 3 Eggs
• 150 ml (5 fl. oz) Double Cream
• 1 teaspoon Freshly Chopped Basil
• Salt & Pepper to taste

Method

Prepare the beans and slice into 50 mm (2") pieces. Cook in boiling salted water for 5 minutes, drain thoroughly in a colander.

Whilst the beans are cooking, prepare the mushrooms. Clean and slice thickly then fry for a couple of minutes in butter.

Butter an ovenproof dish and place the drained runner beans in the base then layer the mushrooms over.

Beat the eggs with the salt & pepper, basil and cream then bake in the oven for 20 minutes at gas mark 4 or 180C

Recipe Notes:

This makes a light lunch or supper dish on its own, nice when served with hot crusty bread or it can be used as a substantial side dish.