While green beans, eggs and nutmeg isn't a combination many would consider, there is a subtle sweet and salty flavour which make this side dish really tasty. You can serve this warm or at room temperature, and it's great with chicken!

INGREDIENTS

3 hard-cooked eggs, peeled
1 tsp dry parsley (or 1 tbsp fresh, coarsely chopped)
1/4 cup green onions
Nutmeg to taste
Sea salt
Freshly ground black pepper
1 lb green beans, trimmed
1 tbsp olive oil
1 tbsp red wine vinegar

DIRECTIONS

Coarsely chop the eggs and toss them in a bowl with parsley, green onions, and nutmeg. Season to taste with salt and pepper.
Bring a large pot to a boil and season liberally with sea salt. Add the beans and cook until tender but still crisp, about 5 minutes. Drain well and toss with the oil and vinegar. Add the egg mixture and toss well to coat the beans.