Farmhouse Pan-Fry with Eggs

📝 Ingredients

• 800 g waxy potatoes
• 2 brown onions (about 200 g)
• 2 garlic cloves
• 150 g turkey lardons
• 400 g frozen green beans
• 8 eggs
• 40 g grated Emmental
• 3 tbsp sunflower oil
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Colander
• Large sauté pan (28 to 30 cm) with a lid
• Wooden spatula
• Chopping board and knife

📖 Steps

1. Bring a large pan of salted water to the boil. Meanwhile, peel the potatoes and cut into 2 cm dice, slice the onions, chop the garlic and finely chop the parsley.
2. Add the diced potatoes and the still-frozen green beans to the boiling water and cook for 6 minutes: the potatoes should still be slightly firm in the centre. Drain and leave to dry for 2 minutes in the colander, or they won't brown.
3. Meanwhile, fry the turkey lardons in the dry sauté pan over a medium heat for 3 to 4 minutes, until golden. Set aside on a plate, keeping the pan for later.
4. Pour the oil into the pan and soften the onions for 5 minutes over a medium heat, stirring, until translucent and starting to turn golden.
5. Add the potatoes and green beans, turn up to a medium-high heat and leave to sauté for 10 to 12 minutes, stirring only every 3 minutes: it's contact with the bottom of the pan that makes them brown. Add the garlic and lardons for the last 2 minutes, season with pepper and a little salt.
6. Turn the heat down to low. Make 8 small wells in the vegetables with the back of a spoon and crack an egg into each one, gently and close to the bottom so as not to break the yolk. Sprinkle the Emmental over the vegetables, between the eggs.
7. Cover and cook for 5 to 7 minutes over a low heat, until the whites are set and opaque and the yolks are still runny. If the white is still translucent around the yolk, cook for another 1 to 2 minutes: the low heat stops the bottom from burning.
8. Lightly season the eggs with salt and pepper, sprinkle with parsley and serve straight from the pan, allowing 2 eggs per person with a generous portion of vegetables.