In this lovely vegetarian green bean salad recipe, eggs are baked over a bed of saucy beans in ovenproof bowls or ramekins. (The runny yolk mingles deliciously with the melted butter.) The dish uses a combination of green beans in the pod plus a cup of the beans shelled out--known as “shelly beans”--or baby lima beans or crowder peas. Crowder peas are any variety of field pea, such as a black-eyed pea.
Equipment: Four 10-ounce ovenproof bowls or an 8-inch-square baking dish
Bring eggs to room temperature by either setting them out on the counter for 15 minutes or submerging them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
1/2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1/2 lean meat, 1 fat