Green beans, new potatoes and olives with Eggs

Straightforward it may be, but this is one of my favourite recipes in this chapter.

It’s such a simple combination: just two vegetables mixed with a few aromatic ingredients, which form a sort of deconstructed tapenade.

It’s very easy to throw together, looks glossy and gorgeous, and always seems to hit the spot: a perfect summer supper.

ingredients

• 500g small new potatoes
• 200g green beans
• 2 tbsp olive oil
• 2 garlic cloves
• 3 large eggs
• 75g stoned black olives
• basil
• lemon
• Sea salt and freshly ground
• black pepper

method

Step 1

• Cut the potatoes into 2 or 3 pieces each. Place them in a saucepan, cover with water, add salt, and bring to a boil.
• Reduce the heat and simmer for approximately 8 minutes, until tender.
• Add the beans for the last 2 or 3 minutes of simmering.
• Drain well and return to the hot pan.

Step 2

• Meanwhile, heat olive oil in a small pan over low heat.
• Add the garlic and cook gently for a couple of minutes, ensuring it doesn’t color.
• Add the chopped olives and cook for an additional minute.
• Remove from heat.

Step 3

• Pour the oil, garlic, and olives into the pan with the potatoes and beans.

Step 4

• Add the basil, a generous squeeze or two of lemon juice, and season with salt and pepper.
• Toss everything together and serve warm.