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Ingredients
- 2 handfuls fresh green beans
- juice of 2 lemons
- 1 teaspoon red pepper flakes
- 1/4 cup chopped fresh herbs , (parsley, cilantro, chives, anything)
- olive oil
- salt + pepper
- 8 eggs
- 1/2 cup whole milk
- 1/2 tablespoons butter
- salt and pepper
- 1 loaf whole-clove garlic bread , (or any other crusty bread you prefer, cut into 8 slices)
- 4 ounces goat cheese
- butter
Details
Preparation
Step 1
Preheat the oven to 450 degrees.
Snap off the ends of the green beans and spread on a foil-lined cookie sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven for 15 minutes, or until they're cooked and just a little crunchy.
While the green beans roast, stir together the fresh squeezed lemon juice, red pepper flakes, and fresh herbs. When you pull the beans from the oven, then, toss them in the lemon dressing; set aside.
In a separate bowl, whisk together the eggs and milk to a uniform consistency. Cut a pat of butter into a large sauté pan and bring to medium heat; move the butter around so it coats the pan. Once the butter has melted completely, add the eggs to the pan. Season with salt and pepper and let cook a little bit. When the edges of the eggs start to solidify, using a rubber spatula, push the cooked egg towards the center of the pan while tilting it so the uncooked egg runs to the open space in the pan. Repeat until the eggs are almost completely cooked, but not overdone.
To assemble the sandwiches, smear an ounce of the goat cheese on 1 slice of bread. Top with a quarter of the scrambled eggs, a layer of the green beans, and finish with another slice of bread. Smear both sides of the sandwich with butter, and then toast in a dry pan until the bread is golden brown and crispy. Serve right away.
Tips + Tricks
Slow-and-steady cooking is the secret to amazing scrambled eggs. If the heat is too high it will scorch the bottom eggs, and if you stir them too often they will become crumbly.
The roasted green beans themselves are super versatile. Offer them as a side dish to supper, or even as an appetizer to eat with your fingers. Or, stacked onto a sandwich, as we have here, for crunch and flavor.
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