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Diary of a Foodie

Green Beans with Poached Egg and Parmesan

Diary of a Foodie: Season One: The Green Kitchen

Serves4 (first course)
  • Active Time:15 min
  • Start to Finish:25 min
January 2007
  • 3/4 pound green beans (preferably organic)
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon salt
  • 4 large eggs (preferably organic)
  • Accompaniments:

    extra-virgin olive oil; sea salt (preferably sel gris); freshly ground black pepper; finely grated Parmigiano-Reggiano
  • Cook beans in a large pot of boiling salted water (use 1 to 2 tablespoons salt for every 4 quarts water), uncovered, until just tender, 3 to 6 minutes, then drain in a colander.
  • Meanwhile, fill a wide 3- to 4-quart pot halfway with water and stir in vinegar and salt, then bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, 1 at a time, spacing them evenly in pan. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer poached eggs to paper towels to drain briefly.
  • Divide warm beans among shallow bowls, then place eggs on top of beans. Drizzle extra-virgin olive oil over eggs and sprinkle with sea salt, pepper, and cheese. Serve immediately.
Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
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