Directions

1. Cook pasta in a large pot of salted boiling water, according to directions.
2. While pasta cooks, heat the butter in a large frying pan over medium heat, swirling occasionally, just until it begins to brown.
3. Ad the garlic and haricots verts or green beans and garlic and cook for 3-4 minutes, stirring occasionally.
4. Once the pasta has finished cooking, use a slotted spoon or pasta spoon to remove from the hot water (leave the heat on). 
5. Transfer the cooked pasta to the pan and toss gently with the brown butter and haricot verts or green beans. Keep warm over low heat.
6. Reduce the pasta water's medium-high, so you have a very light boil. Stir the vinegar into the water and use a wooden spoon or spatula to gently create a whirlpool in the water. Crack an into a ramekin and then gently slide it into the center of the whirlpool (the whirlpool will help keep most of the whites intact while the egg poaches). 
7. Cook the egg for about 4 minutes, then gently remove with a slotted spoon and let rest gently on a plate. 
8. Repeat with the remaining eggs.
9. Season the pasta with salt and pepper to taste, then divide between 4 bowls/plates. Since the poached eggs will have been cooling down for a few minutes, gently slide them (at the same time is fine) into the hot water for about 20 seconds, to warm them up. 
10. Remove with a slotted spoon, then quickly slide onto the hot pasta mixture. Use a knife to gently open each egg to release the yolk, top with more pepper, then serve immediately.