Soft-boiled eggs with garlicky beans

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Ingredients

2 large free-range eggs
1 T butter
½ garlic clove, cut into slivers
6 heirloom beans or asparagus
Salt and pepper, to taste

Cooking Instructions

Place the eggs into a small saucepan and cover with 2.5 cm cold water. Bring the water to a rapid boil, then immediately turn off the heat and allow the eggs to stand for 2 minutes.

Melt the butter in a pan over a medium heat, then fry the garlic until soft but not coloured. Add the beans or asparagus. Fry until al dente and bathed in butter.

Serve the eggs with the beans or asparagus.

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Lucy ran Vanille Café in Durban for six years before joining forces with cookbook author Neil Roake. She cooked at Craft Trattoria and at Freedom Café, arguably Durban's coolest boutique hotel.