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1
Bring a pot of water to a boil.
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2
Add 1/2 teaspoon of salt to the water if desired.
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3
Prepare a bowl of ice water.
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4
Add the green beans, bring to a boil and time for 4 minutes.
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5
Drain and plunge the green beans into the ice water.
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6
This will stop the cooking to prevent possible overcooking and also lock in a beautiful green color.
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7
Mix one tablespoon of butter and one tablespoon of flour creating a roux over medium heat in a medium pot until bubbling.
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8
Cook for two minutes, then slowly add milk while stirring with a whisk, bring to a boil.
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9
Season with 1/2 teaspoon of salt and a dash of nutmeg, add the parmesan cheese stir until incorporated and remove from heat.
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10
Heat a non-stick pan or skillet over medium-high heat with 1 tablespoon of butter.
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11
Saute the sliced mushrooms until most of their moisture has evaporated.
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12
Drain the green beans, add them to the skillet along with the mushrooms stirring to heat up.
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13
Add the creamy mixture from the pot.
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14
In a small bowl, beat egg and lemon juice.
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15
Stir ham into green beans and mushrooms and heat through.
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16
Mix egg mixture in and remove from heat.
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17
Taste, adjust salt and pepper to taste.
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18
Serve.
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19
Top with extra cheese if desired.
