Another recipe generated from Miss Gina at I changed it a bit but I like to give credit where credit is due!! To see my step-by-step directions to this recipe please click here:  I’ve Declared Today A Leftover Day!


  • 24 oz (6 cups) string beans beans, ends trimmed
  • 1/4 Cup of sliced almonds
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 Shallot, chopped
  • kosher salt and fresh pepper

Steam string beans in a large pot with a little water until cooked (don’t overcook). Run under cold water when done to prevent them from overcooking. Drain.

In a large bowl, combine balsamic, oil, salt and pepper. Add green beans, shallot and almonds. Mix well and top with eggs, serve cold or room temperature.