fresh green beans - cut in pieces
ham, cooked and chopped
parmesan cheese, grated
Cook green beans in salted water using the 1/2 teaspoon salt in covered pot until crisp tender. Drain.
In skillet, saute sliced mushrooms in 2 tablespoons butter.
Add mushrooms to green beans using slotted spoon.
Add 3 tablespoons butter and cream to beans and cook, uncovered, on low heat until absorbed.
In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese.
Stir ham into green beans and mushrooms and heat through.
Mix egg mixture in and remove form heat.