- 3/4 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 tablespoon capers, plus 1 tbsp. juice
- 1 teaspoon minced rosemary
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 hard-boiled egg, chopped
In pot, boil beans until crisp-tender, 4 minutes; rinse under cold water. In bowl, whisk oil, capers and juice, rosemary, Dijon and garlic. Toss with beans; top with egg.