Green Beans with Hard-boiled Eggs, Fried Shal­lots & Ba­con

EatingWell - - NOSH | EAT MORE VEG! -

AC­TIVE: 40 min TO­TAL: 40 min

The se­cret to these tasty green beans is cooking them in the oil that you fry the shal­lots in.

2 slices ba­con

1 cup thinly sliced shal­lots

3 ta­ble­spoons grape­seed or av­o­cado oil

1 pound green beans, trimmed

Pinch of salt plus

1/2 tea­spoon, di­vided

1/2 cup wa­ter

1/4 tea­spoon ground pep­per

2 large hard-boiled eggs, peeled

1. Cook ba­con in a large skil­let over medium heat un­til crisp, about 5 min­utes. Trans­fer to a pa­per-towel-lined plate. Let cool, then crum­ble.

2. Sep­a­rate shal­lot slices into rings. Add oil and the shal­lots to the pan and cook, stir­ring of­ten, un­til browned, 3 to 6 min­utes. Us­ing a slot­ted spoon, trans­fer the shal­lots to the plate with the ba­con. Sprin­kle with a pinch of salt.

3. Add green beans to the pan and cook, stir­ring of­ten, un­til browned in spots, 2 to 4 min­utes. Add wa­ter, cover and cook, stir­ring oc­ca­sion­ally, un­til ten­der, 4 to 6 min­utes. Re­move from heat and sea­son with pep­per and the re­main­ing 1/2 tea­spoon salt.

4. Grate eggs on the large holes of a box grater. Serve the green beans topped with the shal­lots, ba­con and eggs.

SERVES 6: 1 cup each

CAL 138 / FAT 9G (SAT 2G) / CHOL 64MG / CARBS 10G / TO­TAL SUG­ARS 5G (ADDED 0G) / PRO­TEIN 5G / FIBER 3G / SODIUM 286MG / POTAS­SIUM 285MG.

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