I love eggs! Correction: I love eggs from my parents’ farm. Farm fresh eggs are so much tastier than eggs in the store. Don’t believe me? You’ll really need to try it for yourself. Once you’ve had farm fresh eggs, especially from chickens that are pasture-raised and free range, you will never want to go back to the eggs you buy in grocery stores. The taste is just not even comparable, and the freshness…well, that’s a bit of an oxymoron, because eggs from the grocery store aren’t fresh at all.
Eggs are so versatile, and I think that’s why I like them so much. You can scramble them, bake them, fry them, hard-boil them, poach them, and even (gulp) eat them raw!
You can also use them to make this amazing dish! Click the title of this post or the "read more" link to find out how.
All together, the flavours are divine: Garlic sautéed in olive oil, salty parmesan, crisp, garden fresh green beans, and creamy, runny egg yolk. This is, without a doubt, one of my favourite meals. And it takes no time at all! Well, it does take a little time, less than 10 minutes to be exact!
One egg (farm fresh, free-range, pasture-raised)
1 cup Fresh green beans
2 tsp olive oil
1 garlic clove, chopped
½ tbsp homemade fresh grated Parmesan cheese
salt and pepper to taste
- Bring a small pot of water to a boil and cook the beans until just tender, but still crisp, about 3 minutes.
- Heat olive oil in a small saucepan over medium heat and sauté garlic, about 1 minute. Be careful not to burn the garlic.
- Transfer the beans to the oil and garlic and sauté for another minute or 2, until green beans are slightly seared. Remove beans from heat and transfer to a plate. Sprinkle Parmesan cheese over top.
- Crack the egg into a small bowl.
- The water from the beans is still boiling in the pot, so turn down the heat to reduce the boil to a simmer.
- Use a spoon to swirl the water around in a circle, creating a vortex.
- Gently pour the cracked egg into the water. The swirling water will somewhat wrap the egg whites around themselves, keeping the egg in tact.
- Cook the egg for only 3 minutes. The whites should be just cooked, but the yolk inside should still be creamy, but not overly runny.
- Remove the egg from the water with a slotted spoon and place overtop of the green beans.
- Season with a little salt and pepper and enjoy!
Note: The technical way to make poached eggs is to add a little bit of white vinegar to the boiling water. I personally don’t do that, because I don’t like even the slightest taste of vinegar with my eggs. But I’ve never had much of a problem keeping my eggs in tact. Maybe it’s because I pour the egg very carefully into the water. Still, if you want to do it the proper, technical way, there are plenty of YouTube videos to show you how.