- Firstly, Boil the runners in salted water for 3-5 minutes before plunging them into cold water and draining (this keeps them green and prevents over cooking). Save a little of the cooking water for later.
Cut the bacon into small pieces. In a deep non-stick frying pan, fry the bacon over a high heat until it browns. - Meanwhile, finely chop the spring onions and garlic. Turn the heat down, pour in the olive oil, then add the onions and garlic and thyme leaves. Sweat gently for 5 minutes until soft and sweet.
- Add the bean ribbons to the pan and muddle everything around for a few seconds.
- Beat the egg yolks, cream and parmesan together and season well with pepper and salt. (added salt should depend on how salty the bacon is)
- Remove the frying pan from the heat then pour in the egg mixture and stir vigorously. The egg will cook in the residual heat of the pan so keep it moving or the sauce will scramble.
- Loosen with a splash of the bean cooking water if needed and serve immediately.
Duration It takes 10 mins to prepare and 10 mins to cook.
Ingredients (Organic) For a serving of 2 people.
1 table spoon og thyme leaves
3 egg yolks
75g double cream
3 table spoons of parmesan
250g runner beans
100g un-smoked back bacon
4 spring onions
1 clove of garlic
1 table spoon of olive oil
