Green beans with egg
4 servings
50 minutes
Green beans with eggs is a simple yet refined dish of European cuisine that combines the tenderness of boiled beans and the airy texture of eggs. This dish traces back to the traditions of rustic cooking, where fresh seasonal ingredients were used with minimal processing to preserve their natural flavor and benefits. The light sweetness of green beans pairs wonderfully with the aroma of sautéed onions and the creamy softness of melted butter. Eggs baked on top of the beans create a silky texture, adding special harmony to the dish. It can be served as a standalone dish or as a side to meat, perfectly complemented by fresh parsley that adds notes of freshness. This is an ideal option for a light yet hearty dinner that highlights the natural flavors of the ingredients.
1
Wash the beans, cut off the ends, and chop into small pieces. Pour in water and cook until done. Most of the water should evaporate.
- Green beans: 500 g
2
Melt butter in a deep pan and sauté the onion. Add cooked beans and reduce the heat. Season with salt and pepper.
- Butter: 30 g
- Onion: 2 heads
- Green beans: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Beat the eggs lightly. Pour the beans with the egg. Do not stir. Cover and leave on low heat for about 5 minutes. Sprinkle with finely chopped parsley on top.
- Chicken egg: 3 pieces
- Parsley: 0.5 bunch