MAIN, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH MAIN, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH

Green Beans, Fresh Herbs and a Fried Egg

Three different kinds of fresh herbs are spread on my table, ready to be mixed with my sautéed green beans! I chose a few sprigs of fresh thyme, summer savory and marjoram from my herbal pot selection to turn this simple dish into an aromatic combination of crisp greens and fried eggs. I deglazed the beans with pastis to add one more flavour, a wonderfully warm anise! The strong aroma of this liqueur lifts the beans up to another level, it works with fava beans as well!

Unfortunately, many people around me are not too fond of anise aroma, it's one of those spices that is mentioned the most when I ask people about their culinary dislikes. Therefore I keep this dish for the two of us and the few who appreciate pastis as much as I do, be it on a plate or in a glass.Tomorrow I will share a recipe with you which shows off this liqueur's sweet side!

Green Beans, Fresh Herbs and a Fried Egg

For 2 people you need

  • green beans, the ends cut off, 250g / 9 ounces

  • small onion, cut in half and sliced thinly, 1

  • pastis 50ml / 1 3/4 ounces

  • water 50ml / 1 3/4 ounces

  • garlic, thinly sliced, 2 cloves

  • thyme a small bunch

  • summer savory 2 sprigs

  • marjoram 2 sprigs

  • olive oil

  • salt and pepper

  • organic eggs 2

  • butter

In large sauce pan, heat a splash of olive oil and cook the onions on medium temperature for 2 minutes. Add a little more oil and the beans, stir and cook for 3 minutes. Deglaze with the pastis, season with salt and pepper, add the water and herbs and cook with a closed lid for 8-10 minutes or until the beans are al dente. Season with salt, pepper and pastis to taste.

Heat a little butter in a pan and fry the eggs on a medium heat. Serve the eggs on top of the beans.

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