Eggs With Fried Green Beans And Chive Sauce

• 7 tbsp butter
• 2 oz shallots, peeled and roughly chopped
• 2 oz celery, roughly chopped
• 2 oz fennel, roughly chopped
• 2 None mushrooms, roughly chopped
• 2 sprigs fresh thyme
• 1 cup flour
• 1 1/3 cup vegetable stock
• 2 1/4 cups whipping cream
• None dash lemon juice
• 1 oz fresh chives, chopped
• 1 lb green beans, trimmed
• 6 None eggs, 2 beaten
• 1/3 lb breadcrumbs

1. To make the sauce, heat 3 tbsp butter in a saucepan and saute the shallots, celery, fennel, mushrooms and thyme for 5 mins. Stir in 1/4 cup flour and cook for 2 mins. Add the stock and cream and bring to a boil, stirring. Simmer until the vegetables are tender. Remove the thyme and puree in a blender. Season with salt, pepper and a dash of lemon juice. Pour through a sieve into a bowl. Stir in the chives. Keep warm.
2. To prepare the green beans, cook them in boiling salted water for 2 mins. Drain and rinse in cold water. Roll them in the remaining flour, then the beaten eggs, then the breadcrumbs. Heat 2 tbsp butter in a large frying pan and fry until crispy all over. Season with salt.
3. To make the eggs, heat the remaining butter in a separate frying pan and fry 4 eggs. Arrange them on serving plates on top of the green beans. Serve with the chive sauce.

butter, shallots, celery, fennel, mushrooms, thyme, flour, vegetable stock, whipping cream, lemon juice, fresh chives, green beans, eggs, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/21428 (may not work)