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Green beans with baby potatoes, egg and creamy pesto sauce
 
 
4 ServingsPTM20 min

Green beans with baby potatoes, egg and creamy pesto sauce


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Directions

  1. 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.
  2. Heat the crème fraîche in a pan on a low setting and stir in the pesto. Make sure the sauce does not boil.
  3. 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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