I mentioned in a previous post how Nyonya Chicken Stew (Pongteh) was the first real dish that started my culinary learning. Green Beans and Eggs was another recipe I learned around the same time and was easy to prepare. The recipe is simple, with very few ingredients but good enough to pass off as a healthy side dish.
You wouldn’t think that green beans and eggs go together well but the crispy beans and fluffy eggs play off each other nicely. Toss in a little garlic and salt and you’re good to go.
Green Beans and Eggs
- Yield: 2 1x
Ingredients
Scale
- 1 1/2 cup of green beans, sliced
- 1 egg, beaten
- 1 teaspoon garlic, minced
- Salt to taste
Instructions
- Over medium high heat, saute garlic in a non-stick pan until aromatic
- Toss in the sliced beans and cook uncovered for 3 minutes
- Pour in the egg and scramble to mix with the beans, breaking up any clumps
- Season with salt and cook for another 3 minutes until the eggs brown slightly and the beans are crisp
- Dish and serve hot
Comments & Reviews
Only way would eat green beans as a child. My mom did it slightly different….she added onions and cooked them in bacon grease and seared the green beans in after the onions cooked for a bit before adding the scrambled egg mixture…..but I fixed something similar last night for husband, and said it was delicious!
Bacon grease and onions, I can imagine the smells in the house. Who wouldn’t want to eat that?!
I am in desperate need of groceries and I Googled green beans and eggs. I came across this recipe and decided to make it since I really don’t have any other options. I am really enjoying this. The texture and flavor are well balanced. Of course I was doubtful because of how simple this recipe is, but I am enjoying every bite.
Its the simple ones that surprise you. Thanks for trying it out despite the skepticism. I generally love putting it a little longer on the stove top until it has a little crunch too! It makes all the difference with simpler dishes; it’s all about the execution.