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