Welcome to a delightful and nourishing dish that combines simplicity with robust flavors: green beans with potatoes, topped with fresh radishes and a perfectly fried egg.
This vibrant recipe brings together the earthy sweetness of this vegetable, the comforting heartiness of potatoes, the crisp pepperiness of radishes, and the rich, savory goodness of a fried egg. Each ingredient contributes to a harmonious balance of textures and tastes, making this dish a versatile choice for
Why you will love it?
The combination of green beans, potatoes, fresh radishes, and a fried egg creates a symphony of flavors and textures.
The green beans and radishes provide a fresh, crunchy contrast to the creamy potatoes and rich, runny yolk of the fried egg. Each bite is a delightful mix of crispness, softness, and savory satisfaction.
The olive oil and garlic add an aromatic layer, while the simple seasonings of salt and pepper highlight the natural goodness of the ingredients.
This dish is not only visually appealing but also incredibly satisfying, making it a perfect choice for a wholesome and delicious meal.
What do you need to make Green Beans?
Green beans
When lightly sautéed, green beans retain their crunch and vibrant color, providing a refreshing contrast to the other components of the dish.
Potatoes
When boiled and slightly crisped in a skillet, potatoes develop a golden exterior while remaining fluffy inside, adding a heartiness that complements the green beans.
Fresh radishes
Sliced thinly and used as a topping, fresh radishes add a burst of color and a crunchy bite, enhancing the overall freshness and complexity of the dish.
Fried egg
The fried egg crowns the dish with its creamy yolk and crispy edges, adding both visual appeal and a luscious texture that ties all the flavors together.
Olive oil
Used for sautéing and frying, olive oil imparts a subtle fruitiness and helps to achieve the desired texture for the vegetables and the egg.
Green Beans step by step
1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10 minutes.
2. In the last 3 minutes of cooking, add the green beans to the pot. Drain and set aside.
3. While the potatoes and green beans are cooking, thinly slice the radishes and set them aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked potatoes and green beans. Season with salt and pepper, and sauté until they begin to brown, about 5 minutes. Transfer to a serving platter.
5. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter is melted and the skillet is hot, crack the eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
6. Top the sautéed potatoes and beans with the fresh radish slices. Place a fried egg on top of each serving. Garnish with chopped parsley and serve with lemon wedges on the side if desired.
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Green Beans
Ingredients
- 1 pound fresh green beans trimmed
- 4 medium potatoes peeled and diced
- 4 fresh radishes thinly sliced
- 4 large eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges optional
Instructions
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10 minutes.
- In the last 3 minutes of cooking, add the green beans to the pot. Drain and set aside.
- While the potatoes and green beans are cooking, thinly slice the radishes and set them aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked potatoes and green beans. Season with salt and pepper, and sauté until they begin to brown, about 5 minutes. Transfer to a serving platter.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter is melted and the skillet is hot, crack the eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Top the sautéed potatoes and green beans with the fresh radish slices. Place a fried egg on top of each serving. Garnish with chopped parsley and serve with lemon wedges on the side if desired.
