Garlic green beans with carrots and fried egg, a light recipe
Total: 50 min Diners: 2
There are certain recipes that we all carry in our backpacks as classics from home, those that taste like memories when you suddenly recover them and make them again. These green beans with garlic and carrots are that example for me. Okay, in my grandmother’s house the green beans were overcooked a little (it must be said) and I think the recipe improves substantially giving them the right point, but that fried garlic, the sweetness of the carrot and the point of vinegar take me back to my happiest childhood.
This traditional but very easy and quick recipe requires only 4 ingredients: green beans, garlic, carrot and egg and it is wonderful. It invites us to eat Vegetable Recipes in a healthy but different way, very appetizing, with few calories if we do not add the fried egg. A contribution that is dispensable and that we could also incorporate poached or at low temperature to avoid frying.
Green beans, now in full season, are a vegetable widely used throughout Spain with which we can make many recipes. We can cut them into thin strings to sauté and finish making a salad with a little mustard, we can also sauté them with jerky finishing them with egg, we can mix them with potato and bacon to make a very succulent dish for everyone or finish off with a soft ajada and a mashed potato also in the thin strings of which we spoke before.
The possibilities are many because in my house they were also made with tomato and potato chips, we make creams with them, we use them as an accompaniment to meat and fish, we love them steamed with mayonnaise and boiled potato or we introduce them in quiches and savory pies. Carrots are also the perfect companion, giving them a sweetness that is very characteristic of this vegetable.
How to make garlic green beans with carrots and fried egg
. Flat green beans, 350 g Carrots, 2 pcs Garlic cloves, 4 pcs Extra virgin olive oil, 6 tablespoons Eggs, 2 pcs Salt, c/s Vinegar, 1/2 teaspoon Mild olive oil, abundant for frying
Clean the green beans very well. With the help of a peeler remove the sides, some hard nerves / threads that tend to stay hard more easily. Then remove also the ends and chop the green beans to taste. I like them to be bite-sized, but there are also those who cut them very small to eat them with a spoon.
Prepare a pot on the fire with plenty of water and salt, leave until it starts to boil. Meanwhile peel the carrots, remove the base and cut into thin discs of approximately two millimeters.
Also peel the garlic cloves and slice them finely.
When the water starts to boil add the carrots and cook for two minutes, then add the green beans and cook for 5 more minutes. We need everything to be just right, tender, but still with a strong color, so that it does not become wilted. Strain well and cool quickly under cold running water.
Broil the garlic fillets in a frying pan with the soft oil, being careful because garlic burns very easily and gives a bitter touch.
When the garlic is golden brown, add the vinegar carefully and immediately add the beans and carrots and sauté well over high heat so that everything is mixed. Season to taste with salt and add a little black pepper if desired.
Simultaneously heat a frying pan with plenty of olive oil, which is very hot, and crack the egg over the oil to fry it. A trick is to put the egg in a cup or glass and pour it from there because it is easier. Do not touch the egg for 45 seconds and then remove it with a skimmer. Serve the fried egg on top of the garlic green beans with carrots, although this wasn’t really done at my grandmother’s house….