Green beans often take a backseat at the dinner table but this recipe throws them into the spotlight. The beans are quickly charred with garlic and lay the base for a silky poached egg and a walnut brown butter. It plays on the flavors of hollandaise with less prep, and I could imagine serving it for any meal of the day.
Add water to a pot and set to high heat. Crack each egg into its own small container (this will make it easier to transfer to the pot later).
Wash and trim the green beans. Add to a pan on high heat with olive oil and toss frequently. The greens should char but be careful not to burn them. When the beans are nearly done (about 5 minutes) add a minced clove of garlic and toss through until just cooked. Remove from heat.
Once the pot of water is boiling, lower heat to medium to simmer and stir the water in a circular motion to create a sort of vortex. Drop one egg into the vortex and allow to cook for 2-3 minutes until the whites are set but the yolk is still soft. Remove the cooked egg and poach the second.
While the eggs are poaching, add butter and whole walnuts to a pan and stir frequently. The butter will melt and eventually brown to a deep golden color. The nuts will toast while releasing some flavor into the butter.
Plate the green beans, poached egg, and walnut butter sauce. Chop the walnuts to top (or optionally leave whole). Add flaky salt and lemon zest and serve with a good slice of bread.
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