I made this yummy side dish for Easter dinner. It was a hit!
I love al dente green beans on their own, but why not add bacon and egg? What could it hurt? Answer: nothing, it is awesome. This is an impressive dish that is quick and easy, especially if you hard boil your eggs ahead of time. Click here for my favorite hard boiling method.
I am excited to make this again with fresh green beans from the farmers market. Now it is in writing…. I am going to the farmers market. Here is the thing; I love the idea of tooling around at an urban market picking out fresh items for dinner. I love it! Why don’t I do this more often? I must be getting to the market too late or not going to the right spot because my farmers market experiences in Chicago have been less than stellar. By the time I get there everything seems picked over and underwhelming. I vow to change that this summer.
The Perfect Pairing for this dish is a large platter. Originally I had a bowl picked out, but decided it would be more appealing on a platter. It really is a nice presentation!
Dressed up Green Beans
Lindsay at Perfecting the Pairing
· 6 slices of bacon
· 1 ½ lb fresh green beans, ends trimmed
· Salt and pepper
· 1 lemon
· 2 hard boiled eggs, chopped
Bring a large pot of water to a boil. Add the green beans and cook until just crisp tender, about 4-6 minutes, depending on size of green beans. Drain.
In a skillet, fry the bacon until crispy. Drain on paper towels. Chop and set aside. Reserve 1 tablespoon of bacon grease in the skillet.
Add the green beans to the skillet with reserved bacon grease. Toss for 1 to 2 minutes, until coated. Sprinkle with salt and pepper to taste. Toss green beans with juice of one lemon.Arrange green beans on a platter. Top with chopped egg and bacon.