This popular dish is called “Bohnapfiffer” because we also like to prepare chanterelles (Schwammerln) in the same way, especially the “Gelberle” (Eierschwammerln), which are often found in our forests.
The cleaned, finely chopped and carefully washed beans are steamed in salted water with a little bit of savory. Let them drain, toss them in the hot butter and pour the eggs, whisked with milk or water and seasoned with salt and pepper, over them. Cook the eggs at low temperature and serve the bean dish on the spot.
Serve with boiled or roasted potatoes, if desired.