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.