For a good chunk of my life, I don’t think I knew green beans could be eaten outside of a can because about the only time of year they came into our house was around the holidays, destined for one specific dish. Even after I moved past the can and into eating fresh green beans, they were, for the most part, relegated to a side dish or on occasion salad- always for dinner. It wasn’t because I didn’t like them. In fact, I love the flavor of fresh green beans. It’s just I always found them a bit awkward to work with, even after chopping them down into smaller pieces.
So for today, I used my favorite method of egg skillets and brought green beans out of the side dish realm and even into a meal that could easily be a wonderful breakfast (I had this for lunch, but really would eat this any time of day). You could easily throw in some fresh herbs but I chose to let the flavor of the green beans do all main flavoring in this dish (because really, green beans are good!)
- 4 ounces green beans
- 2 teaspoons olive oil
- 1/4 cup sliced onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- Shredded asiago, for topping
- Prepare green beans by removing the ends and then cut the green beans on the bias in 1/3″ slices.
- Heat olive oil in 8″ over medium heat. Add slice onions and cook for 3 to 4 minutes. Stir in green beans and continue to cook, stirring occasionally, until green beans are tender and blistering, 6 to 8 minutes. Sprinkle in salt and pepper then create a well in the middle.
- Crack eggs into the well, cover, turn heat down, and let cook until egg whites are set and egg yolks are set to the desired consistency, anywhere from 8 to 12 minutes.
- Serve with a sprinkle of asiago cheese.