Green Beans with Garlic-Lime Dressing

The rumours are true: fried eggs improve any dish, especially green beans.

by Jose Garces
30 November 2017, 11:16am

Photo by Janelle Jones

Servings: 4
Prep: 15 minutes
Total: 25 minutes

for the garlic-lime vinaigrette:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
4 to 6 cloves roasted garlic
kosher salt and freshly ground black pepper , to taste

for the beans:
1 pound haricots verts or very thin green beans, stem ends trimmed
1/4 pound queso fresco (about 1/2 cup)
2 jarred roasted red bell peppers, drained, rinsed (if packed in brine or oil), seeded, and chopped
1 large shallot, thinly sliced
kosher salt, to taste

to serve:
4 large eggs
4 teaspoons unsalted butter
2 tablespoons grated cotija cheese
kosher salt, to taste
pequin chile powder


1. Make the vinaigrette: Combine the oil, lime juice, honey, and garlic in a blender and purée until the mixture is smooth and completely emulsified. Season to taste with salt and pepper.

2. Cook the beans: Prepare an ice bath and bring a large saucepan of generously salted water to boil. Add the beans and cook for 1 minute, then drain and immediately transfer them to the ice bath for several minutes to cool. Drain the beans again and let them sit, allowing them to come to room temperature. Combine the beans, cheese, roasted peppers, and shallots and toss with the vinaigrette. Season to taste with salt.

3. To serve: Just before serving the beans, fry the eggs sunny side up in the butter (the yolks should be oozy). Divide the beans among four plates and garnish with a warm egg, cotija, and a little chile powder. Serve immediately.