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Potato and bean pan with egg

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Ingredients for 2 servings:

  • 375 g beans, green, fresh
  • 375 g potatoes
  • 100 g cherry tomatoes
  • 1 shallot(s)
  • 2 eggs
  • 4 tbsp clarified butter
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Trim and wash the beans, and boil in salted water for 10 minutes. Wash and halve the tomatoes. Peel and dice the shallots. Drain the beans. Peel the potatoes and cut them into cubes or slices. Fry them in hot fat for 10 minutes until browned all over. Add the shallots and cook. Season with salt and pepper. Add the beans and tomatoes to the pan, mix, and heat through. Crack the eggs, pour them over the vegetables, and stir until set. Season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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