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Hawaiivike
Green beans with baby potatoes, egg and creamy pesto sauce
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Ingredients
Directions
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Cook the green beans in 10 minutes al dente and cook the eggs in 7 minutes hard. Let the eggs scare under cold water and peel them.
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Heat the crème fraîche in a pan on a low setting and stir in the pesto. Make sure the sauce does not boil.
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Heat the olive oil in a frying pan and fry the potatoes in about 10 minutes around golden brown. Serve the green beans with the potatoes, pesto sauce and an egg.
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Nutrition
590Calories
Fat57% DV37g
Protein30% DV15g
Carbs15% DV44g
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