Bird's Nest

Natalie Loop


The saddest thing for me at the end of summer is the closing of produce stands and farmers markets. This is a nice summer lunch or dinner packed with the flavor of home grown crisp green beans. It's a delight and filling yet light enough to still carry on through the day without being weighted down. The velvety butter noodles and the the crunch from the almonds are a terrific combination topped off with a soft egg.

pinch tips: Perfect Pasta Every Time





20 Min


15 Min


1 lb
green beans, trimmed and cut into 1" pcs.
12 oz
no yolks or other brandd egg noodles
8 Tbsp
unsalted butter, cut into 8 pcs.
4 large
1/4 c
sliced almonds, toasted

Directions Step-By-Step

Brings 4 quarts of water to a boil in a large pot. Add the beans and 1 Tbl. salt and cook until crisp and tender, about 5 mins. Using a slotted spoon, transfer the beans to a bowl.
Return the water to a boil. Add the noodles and cook, stirring often, until al dente. Drain the noodles and return them to the pot. Stir the beans and 7 Tbl. of the butter into the noodles. Season with salt and pepper to taste. Cover to keep warm until ready to serve.
Meanwhile, melt the remaining 1 Tbl. butter in a large non stick skillet over low heat. Quickly add the eggs to the skillet and season with salt and pepper. Cover and cook until the whites are set but the yolks are still runny, 2-3 mins. Uncover the eggs and remove the skillet from the heat.
Divide the parts evenly onto four serving plates and carefully slide a fried egg over the top. Sprinkle 1 Tbl. of the toasted almonds over each egg and serve.