Boil green beans al dente in plenty of salted water for about 6 minutes. Strain and let cool in ice-cold water. Rinse white beans in a sieve and drain. Finely dice the shallots. Chop the cucumbers lengthways.
Briefly fry the shallots in 2 tablespoons of olive oil in a large pan. Add green and white beans and fry for 3 minutes. Fry eggs in olive oil in a second pan and season with salt and pepper. Stir mustard and soup into the bean vegetables and bring to the boil once. Season with salt and pepper.
Arrange the beans with cucumber and fried eggs. Garnish with parsley.