Green Bean Salad With Egg Topping Recipe

Ingredients

• Green beans-topped and tailed . . . 675 gm
• Olive oil . . . . . . . . . . . . . . . . . . 2 tbsp
• Butter . . . . . . . . . . . . . . . . . . . 2 tbsp
• White breadcrumbs . . . . . . . . . . . 1 cup
• Chopped parsley . . . . . . . . . . . . . 4 tbsp
• Hard boiled and shelled egg . . . . . . 1 no
• Salt to taste

How to make Green Bean Salad With Egg Topping

1. Bring a large pan of salted water to a boil and add the beans and cook for 6 minutes.
2. Drain well and toss the beans in olive oil and allow it to cool.
3. Heat the butter in a large
4. frying pan and add the breadcrumbs and fry until they turn golden.
5. Remove the pan
6. from the heat and add the chopped parsley and then grate in the egg.
7. Place the beans
8. in a shallow box and spoon on the breadcrumb topping.