Cook the beans in salt water for 15-20 minutes. In the meantime, boil eggs hard, quench, peel and cut into eighths. Peel and halve onions and cut into fine rings. Wash the thyme, dab dry and chop finely, except for 2 stems for garnishing. Put all ingredients in a bowl and mix carefully.
Mix lemon vinegar, 4 tablespoons of water and oil. Season to taste with salt, pepper and sugar. Pour the salad dressing over the ingredients and leave to stand for 30 minutes. Delicious with fresh rye bread
Bowls: Eschenbach