Beans with boiled egg sauce
serves
8
This isn't your average steamed greens side - but a fresh, flavoursome side plate with an elegant, velvety-smooth sauce. You'll never look at beans the same again. Recipe by Baba's Place.
Ingredients (9)
- 1kg snake beans, trimmed
- Extra virgin olive oil, to drizzle
Egg sauce
- 5 hard-boiled eggs, peeled
- 1 tbs toum (see note)
- 2 tsp red wine vinegar
- 1 1/2 tsp lemon juice
- 120g unsalted butter, chilled, chopped
- 60g duck fat (see note)
- 1 bunch dill, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place eggs in a food processor and whiz until a smooth paste. Add toum, vinegar and juice, and mix until well combined.
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2.Heat a small frypan over medium-high heat. Add butter and cook until golden. Remove from heat and add the fat. Stir until smooth and combined.
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3.Slowly pour butter mixture into egg mixture, mixing to combine. Season with salt flakes and freshly ground black pepper. If sauce is too thick to spoon over beans, add a little water to loosen.
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4.Cook the beans in a large saucepan of boiling salted water for 4 minutes or until just tender. Drain. Cool in a large bowl of iced water, then drain and pat dry.
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5.Just before serving, add dill to sauce and stir to combine. Arrange beans on a serving platter and spoon over the sauce. Season with freshly ground black pepper and drizzle with oil.
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