Green Bean Salad with Egg and Croutons
Fresh green beans quickly sautéed with egg, garlic, lemon, and crispy croutons. A light side dish for festive meals.
- Time
- 15 min
- Serving
- 285 kcal
- Ingredients
- ≈ $1.15
- Protein
- 12 g
Ingredients
- 1 Green beans (frozen)pack 400 g ≈ $1.70 170 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Breadcrumbs 18 g
- 4 Butterpack 180 g ≈ $1.58 12 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Lemon≈ $4.70 per kg 20 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blanch the beans in boiling water for 4 minutes, then drain in a colander.
Heat oil in a pan, add minced garlic5, and sauté for 30 seconds.
Stir in croutons and fry for 1–2 minutes until golden.
Add the beans, season with salt and pepper, and cook for 2 minutes.
Pour in lightly beaten egg and stir quickly for 1–2 minutes until set.
Finish with a splash of lemon6 juice and serve.
Tips
- Why it works
- Cook the beans for exactly 4 minutes so they stay crisp: overcooked ones turn soft and bland. Start timing when the water comes to a boil.
- Substitutions
- Crumbs from a white loaf or rye bread (18 g) work instead of breadcrumbs. Use vinegar (10 ml) instead of lemon juice if you have no lemon.
- Common mistakes
- The egg will burn or turn rubbery if you stir slowly or use high heat. It should set in 1–2 minutes, not brown.
- Storing and reheating
- Keeps in the fridge for 2 days. Reheat in a pan for 3 minutes under a lid, adding 10 ml of water. Don't freeze.
- Serve with
- Serve with boiled potatoes or chicken breast for a family dinner, when you need a quick, light meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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