Summer is string bean season in Greece and this is great news! Although we are used to eating them later in the day for lunch or dinner, this brunch option is highly nutritious and delicious, And I strongly recommend you include it in your next cook.
There are two independent preparations here, apart from frying an egg, which are then mingled in, but each can be used in various other ways, so stock up!
For the almond pesto, in a blender put:
Almonds, 2 cups
Parmesan, grated, 1/2 cup
Garlic, 1 clove
Vinegar, 1 tsp
Blanch in hot water for 3 minutes:
Green beans, 4 cups
Drain and mix in:
Sun dried tomatoes, 8 pcs each cut in bite size pieces
Place a pan over medium heat and let it warm up. Break one 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.
Sea salt flakes
Black peppercorns, freshly ground
NOTE: Enjoy any extra beans with a white cheese and some evoo, 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.