Bring a pot of salted water to a boil. Add green beans and blanch for 3-4 minutes until tender-crisp. Drain and set aside.

Heat 1 tbsp olive oil in a skillet over medium heat. Add green beans, season with salt and pepper, and sauté for 2-3 minutes. Remove and keep warm.

Whisk eggs with a pinch of salt and pepper.

Heat remaining olive oil in the skillet over low-medium heat.

Add eggs and cook gently, stirring, until softly scrambled.

Plate green beans and scrambled eggs together.

Top with crispy croutons and serve warm.