Green Beans in Egg Lemon Sauce

Our dishes are reeeeally really ugly.  And while they are unique and special, it is not a good kind of special.  I try very hard to hide them when I take photos for this blog, but tonight, in honor of our move and finally donating the bork out of them, I present to you:

Exceptionally Delicious Green Beans in an Exceptionally Fugly Dish

I made the photo extra large this time.  You're welcome.

And now that I see it up here, those beans look a little...unctuous.  But I swear, they're unctuous in a good way, if not especially beautiful.

I ran into this recipe on this blog while searching for something else entirely, and if you want a much more appealing photo, you can see one there.  This recipe is super simple but seems like it will fail until the very last (exciting) second, when it comes together.  Good cold or warm.

The original calls for a half pound of beans.  I never cook beans in such a teeny quantity, so I've upped the ratio here to enough sauce for a 1 1/2-2 lbs of green beans.

Steam/boil/stare at about a pound of green beans until they are just tender.  While this is happening, whisk together 2 eggs, about 1/2 c lemon juice, salt, pepper, and the zest of one lemon.  When the beans are ready, drain them well and put them back in the pot with a lump of butter/bit of olive oil over low heat.  Toss to coat the beans.  Then dump in all of the egg lemon sauce, and stir stir stir until the sauce thickens.