French beans with egg and lemon sauce

ED Summer Cooking page 545 – sounds very Greek. 450gms so maybe around half quantities to use for family.


  1. 450gms french beans
  2. two eggs
  3. one lemon
  4. tablespoon grated parmesan cheese
  5. olive oil


Cook the beans in boiling salted water; drain and reserve a cupful of the water for the sauce; keep the beans hot.

Have ready the eggs whisked to a froth with the lemon juice, a tablespoon of olive oil and the cheese. Add a little of the water from the beans and heat over a low flame, whisking all the time until it has thickened a little (which will take a minute or two). Pour over the beans and serve at once.

Any salt? Or does that come from boiling the beans in any case?


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