Clean the green beans, cover lightly with water and bring to the boil. Add a little salt and cook until firm to the bite for about 15 minutes at medium temperature. Drain well.
Separate eggs in two bowls. Beat the egg yolks until frothy. Finely chop fresh tarragon and stir into the egg yolk. Season with nutmeg and salt. Beat the egg white until stiff and fold into the egg yolk.
Divide the beans into 6 bundles, wrap each with a slice of bacon and turn in flour. Heat clarified butter in a non-stick pan. Dip the beans in the omelette batter and bake two portions each on a medium temperature until golden. Keep warm until the last two bundles are baked.
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