Green beans, new potatoes and olives with Eggs
Ingredients
500g small new potatoes
200g green beans
2 tbsp olive oil
2 garlic cloves
3 large eggs
75g stoned black olives
basil
lemon
Sea salt and freshly ground
black pepper
Description
Straightforward it may be, but this is one of my favourite recipes in this
chapter.
It's such a simple combination: just two vegetables mixed with a few aromatic ingredients, which form a sort of deconstructed tapenade.
It's very easy to throw together, looks glossy and gorgeous, and always seems to hit the spot: a perfect summer supper.
Directions
Step 1
- Cut the potatoes into 2 or 3 pieces each. Place them in a saucepan, cover with water, add salt, and bring to a boil.
- Reduce the heat and simmer for approximately 8 minutes, until tender.
- Add the beans for the last 2 or 3 minutes of simmering.
- Drain well and return to the hot pan.
Step 2
- Meanwhile, heat olive oil in a small pan over low heat.
- Add the garlic and cook gently for a couple of minutes, ensuring it doesn't color.
- Add the chopped olives and cook for an additional minute.
- Remove from heat.
Step 3
- Pour the oil, garlic, and olives into the pan with the potatoes and beans.
Step 4
- Add the basil, a generous squeeze or two of lemon juice, and season with salt and pepper.
- Toss everything together and serve warm.