Serves4 (first course)
- Active Time:15 min
- Start to Finish:25 min
green beans (preferably organic)
distilled white vinegar
large eggs (preferably organic)
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.