French Green Beans, Bacon, Egg and Crème fraîche Scramble
Known in French as “Haricots Verts à l’Albigeoise“, this quick and easy French green bean recipe is a delicious specialty hailing from Albi, a small town in Southern France, near Toulouse. It features bacon, eggs and crème fraîche which I feel is an unusual way to dress up vegetables – but it makes them scrumptious, comforting and perfect for colder days. It’s the kind of recipe that could even lure the pickiest little ones to eat their veggies (and ask for seconds! ) It makes for a great weekday dinner for…
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 500g French Green Beans
- 150g Bacon strips (3 strips), cut into small sticks
- 1 onion, peeled and finely sliced
- 2 garlic cloves, peeled and crushed
- 2 large eggs
- 2 tbsp crème fraiche
- 1 tbsp fresh ground black pepper
Instructions
- 1
For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process).
- 2
In a large frying pan, cook the bacon sticks with the onion and garlic over medium-heat for about 7-8 minutes – until the bacon is cooked through and onion is translucent.
- 3
Turn the heat to low and add the green beans.
- 4
In a small mixing bowl, whisk together the eggs and crème fraiche with a fork. Add the black pepper.
- 5
Slowly pour the egg mixture into the pan and stir to coat the beans evenly (gently, not to crush/mush the beans). Cook and stir for 2-3 minutes until the sauce thickens to a scrambled egg texture.
- 6
Serve immediately, with extra crème fraiche on the side.