When you do a 10 day eating tour, you come home feeling a bit plump, rather bloated, and maybe a little unhealthy. Lon did not gain a pound, while I came home 3 to 4 pounds heavier. The first thing I did Monday was hit the Farmer’s Market in search of a healthy meal to rejuvenate myself. There’s an amazing variety of beans available now and the garden bean dish we had at Manresa was fresh on my mind. We really liked having different beans together, similar yet each one snaps or squishes a little differently. I used Romano beans, also called flat beans, then some yellow or wax beans, and fava beans, but you can play with any beans you like. Fava beans require some work so shelled edamame would be a nice cheat.
As I frolicked through the market, already feeling healthier, I spotted large free-range duck eggs. This dish came together in my head that instant. I couldn’t wait to have oozing yolk running over these fresh beans. I ran right home to make lunch. (Feel free to just fry up chicken eggs. You may need two chicken eggs to substitute for a duck egg.)
Green Market Beans with Free Range Duck Eggs
~4 appetizers or 2 main courses
- 7.5 ounces romano beans, trimmed
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 (7″) sprig oregano
- 1 clove garlic, minced
- 5 ounces yellow/wax beans, trimmed
- 1/3 cup shelled fava beans
- 2 free range duck eggs
- 3 tablespoons water
- parmesan for sprinkling
- kosher salt and black pepper to taste
Instructions –
1. Preheat oven to 450 degrees F.
2. In an oven-safe dish, toss romano beans with 1 tablespoon olive oil, oregano, garlic, salt and pepper. Roast for 7 minutes. Toss in the yellow/wax beans with 1 teaspoon olive oil, mix it up, and return to the oven for another 7-10 minutes, or until beans are tender.
3. While beans are roasting (start as soon as romano’s go in the oven), throw fava beans in boiling water for 30 seconds. Drain and transfer to ice water. Peel off the waxy outer layer. Set aside.
4. When the romano and wax beans are 1 minute away from being done, add fava beans to warm. Check seasoning and plate beans on two plates in a pile.
5. Heat 2 (8″) non-stick pans (with cooking spray) on medium-low heat. Crack the duck eggs into the pan. There should be a light sizzle. Swirl the white so it becomes pretty round and let the yolk land roughly in the center. Add 1 tablespoon of water around the edges and let it lightly simmer. When it has evaporated, add another tablespoon of water. You can repeat until it is done to your liking. I like to cook it for about 3 to 4 minutes, using roughly 3 tablespoons of water. ( I like a runny yolk.)
6. Rest each egg on a pile of beans. Grate parmesan over it and season to taste.
your mention of the green market makes me really miss NYC. love to hang around there. Great use of fresh ingredients!
Look at that runny yolk! holy golly goodness! I’m swooning! The only duck egg I’ve had is the century eggs and salted duck eggs…wonder what a fresh one tastes like!
Beautiful dish. Duck eggs are superb, better than chicken eggs, I think.
I feel healthier just looking at that photo…
I don’t know why, but the concept on this dish doesn’t work for me. I’m more an eggs and carbs guy.
Sophia, I think you should be able to find them at farmer’s markets by you. If not, we’ll have to finally meet the next time you’re in NY and we’ll make it a point to have some runny duck egg yolk together.
them apples, this dish did do exactly what I wanted. I felt better instantly.
Bill, I can understand that. You could easily make this without the egg as just a vegetable side dish. I did that for Lon because he doesn’t like runny yolk (blasphemy!)
I literally laughed out loud when you said you “frolicked” through the market, because that’s exactly how I feel at our farmer’s market here!
That looks really good and fresh. I would have gained weight on an eating tour too.
yumm! that omelet looking so fresh and ggod!! love the combo 🙂
My husband never gains weight on vacation either, and we tend to really overdo it. So unfair.
I love runny eggs over asparagus (my mom used to blanch the asparagus, then cover it in bechamel, bake it, and sprinkle parmesan on before adding eggs—-soooooo good) and now I’m thinking about making something like this. I’ll be 3 to 4 lbs. heavier with ya!
Megan, I do want to go to Georgia one day so either when I go there are you come here, we’ll frolick together!
EMC, I remember seeing that you’re pretty tall in your pictures, so 3 to 4 pounds will be nothing on you. I have seen runny egg over asparagus in restaurants, in cookbooks, etc. but never actually had it. It was probably in my mind somewhere though, which probably influenced this recipe.
what a perfect dish for a hot sunny day!! i’ll have 2 eggs though!