← All recipes

🍽️ Savoy Cabbage and Green Bean Skillet with Soft-Boiled Eggs

218 kcal · 30 min · 4 servings

Ingredients

• 250 g Savoy cabbage (1 head)
• 250 g broad cut beans
• 1 organic lemon
• 2 sprigs rosemary
• 2 sprigs thyme
• 100 g spring onions (1 bunch)
• 2 tsp olive oil
• 150 ml classic vegetable broth
• 2 eggs
• salt
• pepper
• 10 g small piece Parmesan (1 small piece of Parmesan cheese)

Instructions

1. 1. Separate the leaves from the savoy cabbage head.
2. 2. Wash the savoy cabbage leaves and cut them into very long, thin strips.
3. 3. Wash the green beans.
4. 4. Cut the green beans diagonally into long, thin strips.
5. 5. Rinse the lemon under hot water and dry it.
6. 6. Peel about one quarter of the lemon thinly using a vegetable peeler.
7. 7. Cut the lemon peel into very fine strips.
8. 8. Use the rest of the lemon for another purpose.
9. 9. Wash the rosemary and thyme.
10. 10. Shake the herbs dry.
11. 11. Pluck the leaves from the rosemary and thyme sprigs.
12. 12. Wash the spring onions.
13. 13. Halve the spring onions lengthwise.
14. 14. Cut the spring onions into pieces about 10 centimeters long.
15. 15. Heat the olive oil in a pan.
16. 16. Add the savoy cabbage and bean strips to the hot pan.
17. 17. Sauté the vegetables briefly.
18. 18. Add the vegetable broth to the pan.
19. 19. Add the rosemary and thyme leaves.
20. 20. Add half of the lemon peel strips.
21. 21. Cover the pan.
22. 22. Simmer the vegetables over low heat for 12 minutes.
23. 23. Add the spring onion pieces to the vegetables.
24. 24. Cover the pan again.
25. 25. Simmer the vegetables over low heat for another 10 minutes.
26. 26. Carefully prick the eggshell with a needle to open the air pocket.
27. 27. Bring a pot of water to a boil.
28. 28. Carefully place the eggs into the boiling water using a spoon.
29. 29. Cook the eggs for 6 minutes until they are soft-boiled.
30. 30. Shock the eggs immediately in cold water.
31. 31. Peel the cooled eggs.
32. 32. Season the vegetables with salt and pepper.
33. 33. Arrange the vegetables on a plate.
34. 34. Halve the eggs lengthwise.
35. 35. Place the eggs on top of the vegetables.
36. 36. Grate or shave the Parmesan cheese.
37. 37. Sprinkle the Parmesan over the dish.
38. 38. Sprinkle the remaining lemon peel strips over the dish.

Nutrition per serving

• kcal: 218
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 10 g