Green Beans, Egg, and New Potatoes—A Homestyle Meal
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Source: https://recipheon.com/en/recipes/main-dishes/green-beans-egg-and-new-potatoes-a-homestyle-meal
About this recipe
Green beans with eggs and new potatoes are a simple, filling stovetop meal that tastes like home. This classic combination of new potatoes, tender beans, eggs, and dill works well for a quick family meal, especially when you want to serve something seasonal without unnecessary extras. In this recipe, the beans are briefly boiled until tender, the potatoes are served with butter and dill, and the eggs are fried separately or cooked directly on top of the vegetables. If the yolks are to remain runny, use pasteurized eggs; otherwise cook them until fully set. The dish is easy, inexpensive, and substantial, and tastes great on its own or with kefir or buttermilk.
Ingredients
Servings: 4
Vegetables and Additions
800 g new potatoes
500 g green beans or yellow wax beans
4 eggs
2 cloves garlic
2 tablespoons chopped dill
1 tablespoon butter
1 tablespoon olive oil or other cooking oil
1 teaspoon salt for cooking the potatoes
1 teaspoon salt for cooking the beans
freshly ground black pepper
Steps
Wash the new potatoes and cut larger ones in half. Place in a pot, cover with cold water, add the salt measured for the potatoes, and cook for 15–20 minutes, until tender but still firm. Drain.
Trim the beans, rinse them, and cook in a separate pot of salted water for 8–10 minutes, until tender but still slightly firm. Drain and let them steam-dry briefly.
Heat the butter and olive oil in a large skillet. Add the finely chopped garlic and cook for only 20–30 seconds, until fragrant but not browned.
Add the potatoes and beans to the skillet. Toss gently, season with pepper and a little salt if needed, sprinkle with dill, and keep over low heat for 2–3 minutes.
Fry the eggs in a separate skillet, or crack them directly over the vegetables and cover the skillet. If using pasteurized eggs and you want runny yolks, cook for 2–4 minutes, until the whites are fully set. Otherwise cook until both the whites and yolks are fully set.
Divide the potatoes and beans among plates, top with the eggs, and season with a little more pepper. Serve immediately, preferably with extra dill.
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