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
Print Recipe
Pin Recipe
Scale
Ingredients
- 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
No Comments