Prosciutto-Wrapped Green Beans & Poached Egg with Parmesan
Crunchy green beans paired with a rich, runny yolk from a poached egg, topped with a sprinkle of Parmesan for a nutty, salty finish.
Ingredients
8-10 green beans, trimmed
2 slices prosciutto (or use thin bacon strips)
½ Tbsp butter
¼ tsp black pepper
¼ tsp garlic powder (optional)
1 large egg
1 Tbsp white vinegar (for poaching water)
Salt, to taste
1 Tbsp grated Parmesan cheese
Fresh parsley or chives, chopped
Freshly ground black pepper
Macronutrients
Protein: 18g
Fat: 16g
Carbohydrates: 4g
Preparation
Prepare the prosciutto-wrapped green beans: Preheat the oven to 400°F (200°C). Toss the green beans with melted butter (½ Tbsp), black pepper (¼ tsp), and garlic powder (¼ tsp if using.) Gather 4-5 green beans and wrap a slice of prosciutto around them, securing the ends if needed. Repeat with the remaining green beans. Place the bundles on a baking sheet and roast for 12-15 minutes, or until the prosciutto is crispy and the green beans are tender.
Poach the egg: Bring a pot of water to a gentle simmer and add the white vinegar (1 Tbsp). Crack the large egg into a small bowl, then carefully slide it into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolk is still runny. Use a slotted spoon to remove the egg and drain on a paper towel. Lightly season with salt to taste.
Assemble the dish: Arrange the prosciutto-wrapped green beans on a plate. Place the poached egg on top or beside the bundles. Sprinkle with grated Parmesan cheese (1 Tbsp), fresh chopped parsley or chives (as needed), and a little extra black pepper.
50-55-60kg
140-150-160kg