Creamy Potatoes with Green Beans Eggs

Indulge in the ultimate comfort meal with this Creamy Potatoes with Green Beans and Eggs recipe, a delightful medley of hearty flavors and creamy textures. Tender Russet potatoes, crisp-tender green beans, and perfectly boiled eggs come together in a luscious Parmesan-infused cream sauce, elevated with a touch of garlic and a buttery roux. This one-skillet dish is not only irresistibly rich and satisfying, but it's also surprisingly easy to make, with just 20 minutes of prep time. Perfect as a main course or a hearty side, this versatile and crowd-pleasing recipe pairs wonderfully with crusty bread or a fresh green salad, making it a must-try for any occasion.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 400 grams Green beans
• 4 Eggs
• 200 milliliters Heavy cream
• 2 tablespoons Butter
• 2 cloves Garlic
• 1 tablespoon All-purpose flour
• 120 milliliters Chicken or vegetable broth
• 50 grams Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into bite-sized cubes. Trim the ends of the green beans and cut them into 2-inch pieces.

Step 2

Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and set aside.

Step 3

In a separate pot, bring water to a boil and add the green beans. Cook for 4-5 minutes, or until bright green and crisp-tender. Drain and set aside.

Step 4

Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and let simmer for 8-10 minutes. Drain and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them into halves or quarters.

Step 5

In a large skillet, melt the butter over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant.

Step 6

Sprinkle the flour over the butter and garlic, whisking continuously to create a roux. Cook for 1 minute.

Step 7

Gradually pour in the chicken or vegetable broth, whisking to remove any lumps. Cook for an additional 1-2 minutes until the mixture thickens.

Step 8

Turn the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and ground black pepper. Cook for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy.

Step 9

Gently fold the cooked potatoes, green beans, and boiled eggs into the creamy sauce. Stir until everything is well-coated.

Step 10

Transfer the mixture to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1713.6g)

Amount per serving	% Daily Value*
Calories	2205.7

Total Fat 124.3g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 1054.3mg	0%
Sodium 4220.5mg	0%
Total Carbohydrate 193.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 22.8g
Protein 71.1g	0%

Vitamin D 168.5IU	0%
Calcium 848.7mg	0%
Iron 16.7mg	0%
Potassium 5106.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 13.1%

Carbs: 35.5%