Basmati rice with scrambled eggs and green beans

Trim the 250 g of green beans and peel the onion, then slice it thin. Put 1 l of water on to boil in the second saucepan.

Rinse the 200 g of rice in cold water until it runs clear. Put it in a saucepan with 400 ml of water and a pinch of salt, bring to a boil, then cover and turn the heat way down.

Let it cook covered over low heat, without lifting the lid, until the water is absorbed. Then turn off the heat and let it steam, still covered.

Salt the boiling water in the second saucepan, drop in the green beans and cook them at a rolling boil while the rice cooks. Drain them in the colander.

Heat the olive oil in the skillet over medium heat and cook the sliced onion until golden. Add the drained green beans and sauté them with the onion.

Crack the 4 eggs into the mixing bowl, add salt and pepper, then beat them with a fork.

Push the veggies to the side, add the 10 g of butter and pour in the eggs. Stir gently over low heat until fully set, with nothing runny left.

Fluff the rice with a fork, divide it between two plates and top with the green beans and scrambled eggs. Add pepper to taste.