Serves: 8
Total Calories: 86

1 1/2 pounds green beans fresh, thinly sliced diagonally
2 cups water
3 leeks (white part only) split and sliced or 1 cup sliced onions
1 clove garlic minced
1/2 teaspoon salt
2 tablespoons olive oil
4 slices bacon cut in 2-inch pieces
1 1/2 tablespoons flour
1/4 cup chives chopped fresh
2 cups liquid (vegetable water + milk)
1 egg yolk
1 teaspoon red wine vinegar
Salt and freshly ground pepper to taste
1 tablespoon parsley chopped fresh for garnish

Place beans in saucepan of boiling water add leeks or onions, garlic, and 1/2 teaspoon salt. Boil 10 minutes drain, reserving vegetable water.

Heat olive oil in skillet and sauté bacon until nearly crisp. Add flour and cook, stirring, for 3 minutes add chives. Mix in liquid. Cook, stirring until sauce is smooth and thickened. Beat egg yolk and vinegar in small bowl. Beat a bit of hot sauce into egg return to sauce in skillet, stirring constantly. Heat until sauce thickens stir in beans and heat thoroughly. Season with salt and pepper to taste. Place in serving dish garnish with parsley.

Nutritional Facts:

Serves: 8
Total Calories: 86
Calories from Fat: 48

More Recipes from the Recipes for Summer Days Cookbook:
Carrot-Cauliflower Mix
Cheesy Carrots
Corn-Vegetable Medley
Green Beans Landaise
Grilled Herbed Corn
Picnic Deviled Eggs
Potatoes Gratin
Special Hash Browns
Stuffed Zucchini On The Grill
Sweet And Sour Green Beans
Tomato-Vegetable Casserole
Yam Supreme