The secret to this delicious green bean recipe is cooking the vegetables in the oil that you fry the bacon and shallots in. Serve with roast chicken and mashed potatoes, or as a swap for your normal green bean casserole.
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Let cool, then crumble.
Separate shallot slices into rings. Add oil and the shallots to the pan and cook, stirring often, until browned, 3 to 6 minutes. Using a slotted spoon, transfer the shallots to the plate with the bacon. Sprinkle with a pinch of salt.
Add green beans to the pan and cook, stirring often, until browned in spots, 2 to 4 minutes. Add water, cover and cook, stirring occasionally, until tender, 4 to 6 minutes. Remove from heat and season with pepper and the remaining 1/2 teaspoon salt.
Grate eggs on the large holes of a box grater. Serve the green beans topped with the shallots, bacon and eggs.
2 vegetable, 1 1/2 fat, 1/2 medium-fat protein