This was inspired by a recent Food52 post about adding peanut butter to scrambled eggs. I am glad I resisted my initial “huh?” and went ahead and tried it. I am also glad I listened to my instinct saying garlic and spice would be the perfect additions. They are. You won’t regret this meal.
8-12 eggs (2 or 3 pp – your choice), beaten
3 tbsps butter
2 tbsps peanut butter
1 small onion, halved and sliced
2 cloves garlic, minced or pressed
12 oz green beans, cut in half
Sriracha or other spicy sauce
Start by cooking the green beans. Heat about a tbsp of sesame oil in a skillet over medium heat. Add the garlic and onions. Cook these for about 3-4 minutes, until softened. Add the green beans and several good splashes of rice vinegar. Cook these for 4-5 minutes, until bright green and tender but not soft. Remove this all to a bowl. Using the same pan over medium, melt half the butter. Add the eggs and cook for 2 or 3 minutes, until they are starting to set some. Add the rest of the butter, and the peanut butter, and stir it all in together. When the eggs are cooked, salt to taste, then divide them evenly onto 4 plates. Top these with the garlicky green beans and onions, then drizzle with the hot sauce.