Green Beans with Egg

Green beans are rich in a variety of nutrients. Combine it with eggs and herbs for a filling yet low-calorie meal. Egg and green beans cook almost instantly, so this recipe is a great option for dinner.

Ingredients

Directions

Wash the fresh beans, cut off the ends and cut each pod into 3 parts (if your beans are frozen, as in the photo, you do not need to do anything with them). Measure out 30 g of oil, rinse the herbs.
Fill a 2-liter saucepan with just over half the water, add salt, a few bay leaves, and peppercorns. Place the pot on the fire to bring the water to a boil.
When the water boils, remove the pepper and laurel with a slotted spoon, add the beans to the pan, and stir. Reduce heat to medium to prevent boiling. After boiling, the beans should be boiled for no more than 3 minutes. Once this time has passed, remove the pan from the heat and set it aside.
Meanwhile, cut the onion into medium-sized pieces.
Whisk eggs with salt and ground black pepper.
Chop the garlic finely.
Heat a skillet or stewpan over low heat, add butter, and melt so that it does not burn.
While still controlling the cooking temperature, sauté the chopped onions in oil until golden brown.
Use a slotted spoon to remove the beans from the pan, place them in a colander, and drain off excess water. Add the beans to the skillet with toasted onions.
Stir the vegetables thoroughly and cover them with beaten eggs.
Cover the skillet with a lid and mash the green beans, onion, and egg until tender, when there is no more liquid on the surface.
Reduce heat, add chopped garlic, chopped herbs, cover again, and let the seasoning befriend the main course.
Green beans with eggs are ready. Serve hot.

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