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🍽️ Beans with Egg and Herb Sauce

258 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pine nuts
• 2 handfuls parsley
• 2 tbsp capers
• 1 clove garlic
• 3 anchovy fillets (in oil)
• 1 tbsp golden raisins
• 1 tsp lemon juice
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 4 eggs
• 600 g green beans
• 2 sprigs summer savory

Instructions

1. 1. Heat a pan and toast the pine nuts in it without oil until they are golden brown and fragrant.
2. 2. Remove the pine nuts from the pan and let them cool completely.
3. 3. Rinse the parsley under running water and shake it dry thoroughly.
4. 4. Pick the parsley leaves off the stems.
5. 5. Drain the capers in a colander.
6. 6. Peel the garlic clove.
7. 7. Finely chop the anchovies, raisins, garlic, capers, parsley leaves, and the cooled pine nuts.
8. 8. Stir the chopped mixture until it forms a uniform paste.
9. 9. Stir the lemon juice and olive oil into the paste.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Let the sauce rest for at least 1 hour so the flavors meld well.
12. 12. Boil the eggs in water for about 6 minutes until they are soft-boiled.
13. 13. Shock the boiled eggs immediately in a bowl of cold water to stop the cooking process.
14. 14. Rinse the beans under running water.
15. 15. Remove the stems and ends of the beans.
16. 16. Bring water to a boil and add salt and the thyme.
17. 17. Cook the beans in the water for 6 to 8 minutes until they are tender but still firm.
18. 18. Peel the cooled eggs.
19. 19. Cut the peeled eggs in half.
20. 20. Plate the cooked beans on plates.
21. 21. Place the egg halves next to or on top of the beans.
22. 22. Put the herb sauce in a small bowl and serve it on the side.

Nutrition per serving

• kcal: 258
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 13 g