There are two independent preparations here, apart from frying an egg, which are then mingled in this dish, but each can be used in various other ways so stock up.
For the almond pesto, in a blender put:
1. Almonds, 2 cups
2. Parmesan, grated, 1/2 cup
3. Garlic, 1 clove
4. Vinegar, 1 tsp
For the green beans, blanch in hot water for 3 minutes
5. Green beans, 4 cups
Drain and in a pan with a little butter, or olive oil, or both, saute for a few minutes. Add
6. Sun dried tomatoes, from a jar, in oil, 8 fillets each cut in three bite size pieces
Toss to mix with the beans and oils and remove from heat.
For the sunny side up egg, place a pan over medium heat and let it warm up. Break an egg in a ramekin or other container, and pour into pan, once hot. You should see the whites solidifying immediately and hear the sizzling. Cover with a lid that will fit well and cook for 1 minute or more if you want the yolk less runny.
To assemble, place a handful of the beans in a bowl with 1 tbsp of the pesto, and a pinch of salt, and coat well. Place on a plate and top with the egg, and some more of the pesto.
Season the egg with salt, flakes preferably, and grind some black peppercorns.
Enjoy any extra beans with a white cheese and some extra olive oil, and keep the almond pesto in a jar in the fridge to mix with pasta, use in sandwiches, top salads, and anything else you can think of.