Italian Green Beans with Eggs



This dish is influenced by Italy and has tender-crisp green beans and perfectly cooked eggs. It's a tasty and healthy meal. Adding garlic to the olive oil gives it a burst of flavor, and a sprinkle of Parmesan cheese brings it all together.

Ingredients:
  • 1 lb Italian green beans, trimmed and washed
  • 4 large eggs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for garnish

Instructions:

For about 5 to 7 minutes, or until they are soft but still crisp, boil the Italian green beans in a pot of salted water

Remove the water and set it aside

Put the olive oil in a big pan and heat it over medium-low heat

Put in the minced garlic and cook for 30 seconds, until the garlic smells good

When you add the boiled green beans to the pan, toss them around in the garlic-infused oil and cook for another two to three minutes

Add pepper and salt to taste

Make little holes in the green beans and put an egg in each one

Place the lid on top of the pan and cook for three to four minutes, or until the egg whites are set but the yolks are still milky

Carefully take the pan off the heat, add the grated Parmesan cheese on top, and serve right away

Have fun with your eggs and green beans from Italy!


Comments

Post a Comment

Popular posts from this blog

Flourless Almond Joy Cookies

Image
Enjoy these tasty gluten-free Flourless Almond Joy Cookies, which taste like the classic Almond Joy candy bar and are full of almond flour, coconut, and dark chocolate chips. Ingredients: 2 cups almond flour 1/2 cup coconut sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 1/2 cup shredded coconut 1/2 cup dark chocolate chips Instructions: Warm the oven up to 175F 350C Put parchment paper on the bottom of a baking sheet Blend coconut sugar, cocoa powder, baking soda, and salt together in a large bowl Add the eggs, coconut oil, and vanilla extract to a different bowl and mix them together using a whisk Add the wet ingredients to the dry ones and mix them together until everything is well mixed Break up the coconut and dark chocolate chips into small pieces U...
Read more

Cocoa Coconut Macaroons

Image
These Cocoa Coconut Macaroons are vegan, gluten-free, nut-free, and deliciously frugal. They're perfect for satisfying your sweet cravings without compromising on nutrition. Ingredients: 2 cups shredded coconut 1/2 cup cocoa powder 1/2 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 1/4 teaspoon salt Instructions: Set the oven to 350F 175C and heat it up Add the shredded coconut, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to a large bowl Mix the ingredients together until they are well mixed Put parchment paper on the bottom of a baking sheet Take tablespoon-sized chunks of the mixture and form them into small mounds Place them on the baking sheet that has been prepared Put the macaroons in the oven for 10 to 12 minutes, or until the edges are just beginning to turn golden Take it out of the oven and let it coo...
Read more

Ham Fried Rice

Image
Ham Fried Rice is the perfect way to use up leftover ham from your holiday feast. In less than 30 minutes, you can prepare this flavorful stir-fry with ease and speed. It's a great way to make a filling dinner out of those leftover ham pieces. Ingredients: 2 cups cooked white rice, cold 1 cup leftover ham, diced 1/2 cup frozen peas and carrots, thawed 2 cloves garlic, minced 2 tablespoons vegetable oil 2 eggs, beaten 3 tablespoons soy sauce 1 teaspoon sesame oil 1/2 teaspoon ginger powder Salt and pepper to taste Green onions, for garnish Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat Add minced garlic and saut for about 30 seconds until fragrant Push garlic to the side and pour beaten eggs into the skillet Scramble the eggs until they are fully cooked, then mix them with the garlic Add diced ham to the skillet and stir-f...
Read more