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Green bean almondine with garlic butter

This shelf holds a ready-cooked vegetable side that just needs warming and finishing. Tonight it becomes dinner with garlic butter, a soft egg, and bread to soak up the sauce, turning one product into a complete meal.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 8 g protein, 12 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 crusty loaf or roll bread

From your shelf

  • 1 package Taylor Farms green bean almondine

Staples

  • 2 tablespoons butter
  • 2 cloves, sliced thin garlic
  • to taste salt
  • to taste pepper
  • 2 eggs
  • 1 tablespoon oil

  1. Heat 2 tablespoons butter in a large skillet over medium heat. Scatter 2 sliced garlic cloves into the pan and cook until pale gold and fragrant, about 2 minutes, stirring often.
  2. Tip the entire package of Taylor Farms green bean almondine into the skillet. Stir to coat with the garlic butter and warm through, about 3 minutes, stirring often until heated all the way through.
  3. Season with salt and pepper, then push the green beans to the edge of the skillet, making a well in the center. Add 1 tablespoon oil to the well and crack both eggs directly into it, then cover the pan.
  4. Cook the eggs to your liking, 3 to 4 minutes for runny yolks, stirring the green beans gently while they cook so they do not stick.

Note Swap the eggs for crumbled feta or torn mozzarella if you prefer. Leftovers keep three days covered in the fridge; reheat gently in a skillet with a splash of water. Serve with crusty bread to wipe the plate clean.

On the label

GREEN BEANS, CANOLA OIL, ALMONDS, SALT, BLACK PEPPER.

Taylor Farms, other deli, serving 140 g, package 12 oz/340 g. Ingredients as printed on the label.

More from Taylor Farms

Other green beans

Cooks as green beans. Half of it left? Use up the green beans.

Had this in a photo? Cook with it Photograph your shelf