Sauteed green beans with anchovies & egg

June 28, 2015

This is a delicious recipe, bursting with nutrients and healing foods.

In addition to using cell loving ingredients like eggs and beans, Lee uses other nutrient dense foods such as gut healing bone-stock (chicken in this recipe) and bone building anchovies.

Anchovies are especially high in the fat soluble Vitamin A, and together with Vitamin A, the super beneficial fats – omega 3’s, also important for our eye sight and immune system. With the small bones in Anchovies, they’re high in Calcium, Selenium and Potassium.

Enjoy, taste and feel the goodness in this recipe.

Preparation: 10 mins

Sauteed green beans with anchovies & egg

Ingredients:

2 tbsp extra virgin olive oil
4 anchovies, finely chopped
1 tbsp lemon juice
3 tbsp homemade chicken stock (see below for alternatives if this isn’t on hand)
500g green beans, topped and tailed (or use asparagus when it’s in season)
2 organic eggs, hard boiled, peeled and cut in half lengthway

Directions:

Put the olive oil, anchovies, lemon juice and stock in a small saucepan.
Stir over low heat to combine, then keep warm.
Steam the beans until tender-crisp.
Drain the beans, then arrange on a serving plate.
Drizzle with anchovy sauce, garnish with the boiled egg halves and serve.
(This dish is also good at room temperature)

Notes

Rather than hard boiled eggs, try poached (as in the photo). This retains more of the goodness found in eggs
for a few more greens, I added fresh wilted spinach.

This recipe is from ‘Supercharged Food, eat your way to good health’ by Lee Holmes, www.superchargedfood.com.

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