Green beans salad with pesto, smoked chicken and egg

Boil the green beans in about 6 minutes and rinse with cold water.

Grind the pine nuts, Parmesan cheese, garlic and basil finely in a food processor. Add the oil, reduce briefly to a pesto and season with salt and pepper.

Season the green beans with the pesto.

Boil the eggs half-soft in about 4-5 minutes, let them scare and peel them. Halve the eggs.

Serve the green beans with the slices of smoked chicken and the soft-boiled eggs.