Haricot Bean And Egg Souffle

Ingredients

• 1 pound cooked haricot beans
• 1 large onion
• 1 teaspoon mixed herbs
• 1 teaspoon salt
• 1/2 ounce butter
• 1 tomato
• 3 eggs
• 1 hard-boiled egg

Method

1. 1 Mince the cold, dry haricot beans very fine.
2. 2 Boil the onion whole until tender, then chop and mix with the beans, salt, and herbs.
3. 3 Grease a flat pie dish with butter. Decorate the bottom with sliced tomato and sliced hard-boiled egg.
4. 4 Beat 3 eggs, separating whites and yolks. Whip whites to stiff peaks.
5. 5 Fold the bean mixture into the egg yolks, then gently fold in the whipped egg whites.
6. 6 Pour carefully into the prepared dish and bake at 350°F for 30-45 minutes.
7. 7 Turn out onto a plate and serve immediately.